Viking River Cruises Sauce Bordelaise

The following recipe has been sourced from Viking River Cruises.

Sauce Bordelaise [bore duh LAZ] is a great accompaniment for any grilled red meat. Bordeaux wine is the key to this recipe’s rich taste. The author of this classic recipe is Georges Auguste Escoffier; it appears in his book Le Guide Culinaire, first published in French in 1903 and now in its fourth edition. Viking provides this recipe to celebrate its Heart of Bordeaux itinerary through France’s Bordeaux region.


1 1/4 cup Bordeaux wine (a dry red wine) 
1 ounce finely chopped shallots 
Ground pepper to taste 
1 whole bay leaf 
1 sprig thyme or 1/4 teaspoon dried thyme 
2 1/4 cups demi-glace* 
You can buy demi-glace at a gourmet shop like Williams-Sonoma or Whole Foods, or in packets on You can also substitute a high quality beef stock or consommé.
1 teaspoon melted butter 
Juice of 1/4 lemon 
2 ounces beef bone marrow, poached and diced† 
†You can get bone marrow at your market’s meat counter. Bone marrow will give the sauce an extra richness but can be left out.
Mushrooms, if desired 


Preparation and Directions

Warm the demi-glace in a saucepan over medium heat.

Bring the wine, shallots, pepper, bay leaf and thyme gently to a boil in a stockpot and cook slowly until the quantity is reduced to 1/4. Add the demi-glace and gently simmer for another 15 minutes. Strain the sauce. If you are using mushrooms, sauté them in a skillet and add to the pot. Finish with the butter, lemon juice and bone marrow. Serve over a grilled steak, slow-roasted beef or other red meat; the sauce is a good complement to roasted or mashed potatoes.

Let us know how yours tastes in the comments below!!

If there are other recipes you would like to try, please let us know & we will do our very best to provide them.

Enjoy. Jess -