Red Wine Sauce – Bordelaise


Red wine sauce has a strong characteristic flavour and a deep brown colour. A delicious sauce that goes very well with red meat.


Red Wine Sauce

20 gram Butter

30 gram Sliced bacon

2 pcs. Shallots

2 pcs. Thyme (2 sprigs of fresh thyme)

2 dl Red wine, Bordeaux

4 tbsp. Glace, from dark stock




Sauté onion and bacon

Heat the pan to 175 °C.

Add butter and bacon to the pan. Use sliced or diced bacon.

Peel the onions and cut into small cubes. Add them to the pan and fry until golden brown.

Add the red wine

Reduce the temperature to 120 °C.

Add thyme and red wine. Let the wine reduce a little.

Finish the sauce

Add the glace and let it reduce to a syrupy consistency.

Season to taste with salt and pepper. Pass the sauce through a sieve and serve.


Instead of a glace you can use a good dark stock, for each tablespoon of glace you need 1 dl of stock. You can’t really add too much stock, so just use plenty if you have it. If you use this method, the sauce will need to reduce for a longer time to reach the right consistency.

In the app you can find the recipe for glace.