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Bordelaise Sauce

Red meat and red wine make a winning combination. Red wine can jazz up your regular steak, beef roast, lamb and game. Opt for a good Bordeaux, Shiraz or Cabernet Sauvignon dry red. Fruity or spiced dry reds add to the depth of flavour.

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    • 1.Melt the butter in a small saucepan over a low heat.
    • 2.Place the red wine, shallots, thyme, and bay leaf and set over medium heat.
    • 3.Simmer over a medium heat until the volume has reduced by half. This will take about 15 minutes, depending on the temperature.
    • 4.Once reduced, add the beef stock, salt, and pepper.
    • 5.Let the jus simmer for another 15 minutes, and reduce by half over a medium heat.
    • 6.For a more concentrated jus, it can be left on for a lower heat for longer.
    • 7.Remove the sprig from the jus using a strainer or sieve.
    • 8.This red wine jus will be enough for 4 servings, however the recipe can be easily doubled for larger quantities.


    • 125ml dry red wine
    • 125ml beef stock
    • 2 tbsp of butter
    • 1 sprig of fresh thyme
    • 1 bay leaf
    • 2 shallots (finely chopped)
    • Salt and pepper to taste

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