Bordelaise Sauce


8 tbs unsalted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup celery, minced
6 tbs flour
1 quart chicken broth
1/2 cup dry red wine
2 tbs tomato paste
1 bay leaf
1/2 tsp sugar
kosher salt and fresh cracked black pepper to taste
This is delicious sauce that is perfect served over chicken, beef or pork. Makes 4 cups.

  • Melt 6 tbs butter in a saucepan over medium heat.
  • Add the onion, celery and carrot.
  • Cook until the onion is golden, about 5 minutes.
  • Stir in the flour and cook, stirring for 3 minutes longer.
  • Stir remaining ingredients into the flour mixture, cook stirring constantly until sauce is slightly thick. About 5 minutes.
  • Reduce heat and cook stirring occasionally , about 20 minutes.
  • Strain sauce and press vegetables through a wire mesh strainer.
  • Return sauce to the pan.
  • Stir in the remaining 2 tbs of butter and cook over medium heat util butter melt.
  • Serve over beef chicken or pork.




10 min


25 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level