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Bordelaise Sauce/Brown Sauce Base

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(Recipe ID: 120)

Serves 4 to 6

Preparation time: 40 minutes

Source: Chef Joseph Lowery

Our update on a classic wine sauce from Bordeaux.  Historically garnished with rounds of poached marrow, but that might be a little bit more ambitious than you have in mind.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 tablespoons Shallots or green onions, finely chopped
  • 1 Heaping cup dry red wine
  • 2 Bay leaves *
  • 1 teaspoon Leaf thyme *
  • 1/2 teaspoon Salt *
  • 1/4 teaspoon Ground white pepper *
  • 2 cups Thickened brown sauce (or 1 cup demi-glace)
  • 2 tablespoons Unsalted butter
  • 2 teaspoons Parsley, finely chopped


  1. Combine in a saucepan shallots or green onions, wine, bay leaves, thyme, salt and pepper.
  2. Place on moderately high heat and reduce by two thirds.
  3. Remove from heat and add brown sauce that has been thickened with a little roux.
  4. Return to simmer and cook 8-10 minutes until it is a nice consistency.
  5. Remove from heat and strain into another pan, swirl in butter, add parsley and serve with beef and a nice glass of red wine. 

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