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The bordelaise sauce is a classic French sauce that is named after the Bordeaux region in France. The traditional bordelaise sauce is prepared with dry red wine, shallots and beef marrow. This bordelaise sauce recipe is an americanised version made with red wine, tarragon and mushrooms along with beef broth. it is a wonderfully flavorful sauce that can be served over fliet mignon, steaks like fliet steak, hanger steak, etc.
  Fresh mushrooms 1⁄4 Cup (4 tbs), chopped
  Butter 2 Teaspoon (or margarine)
  Cornstarch 1 1⁄2 Tablespoon
  Beef broth 1 Cup (16 tbs), cold
  Red wine 1 1⁄2 Tablespoon
  Lemon juice 1 Tablespoon
  Dried tarragon 1 Teaspoon, crushed

In small saucepan, cook mushrooms in butter till tender, about 4 minutes.
Combine cornstarch and beef broth.
Blend into mushrooms.
Cook and stir till mixture boils.
Add remaining ingredients and dash pepper.
Simmer about 5 minutes

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 218 Calories from Fat 80

% Daily Value*

Total Fat 9 g14%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 21.5 mg7.2%

Sodium 789.9 mg32.9%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.87 g3.5%

Sugars 0.8 g

Protein 5 g9.7%

Vitamin A 9.3% Vitamin C 16.5%

Calcium 7.6% Iron 12.5%

*Based on a 2000 Calorie diet


Bordelaise Sauce Recipe