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Paul Bocuse’ Sauce Bordelaise

2019-05-30
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday May 30, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Paul Bocuse’ Sauce Bordelaise 





About this recipe

Paul Bocuse's sauce Bordelaise is one of my favorite sauces... so French and so tasty !!!

Mornay Sauce

Mornay Sauce
A typical high quality sauce that is served with steak, in top French Restaurants

This sauce takes a bit of time, but that's the price to pay to get a premium sauce that you will be proud of. Your family and your friends deserve it !!

Mornay Sauce

Mornay Sauce

Source of the recipe

A recipe from the book "Paul Bocuse: The Complete Recipes".

To purchase online, see HERE
Mornay Sauce

The recipe is on page 524

Recipes using Bordelaise Sauce

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

All the recipes using Bordelaise Sauce are HERE


Ingredients

Mornay Sauce

For 3 servings

 
2 Tablespoons Butter (30 grams)

2 Shallots

2 Laurel (Bay) leaves

some Thyme

some Pepper

some Salt

1 ⅔ Cup Red Wine (400 grams)

3 ½ Cups Beef Stock (800 grams)

1 Tablespoon Butter (15 grams)

For 2 servings

 
1 Tablespoon Butter (20 grams)

1.3 Shallots

1.3 Laurel (Bay) leaves

some Thyme

some Pepper

some Salt

1 ¼ Cup Red Wine (266.6 grams)

2 ½ Cups Beef Stock (533.3 grams)

2 teaspoons Butter (10 grams)

For 4 servings

 
3 Tablespoons Butter (40 grams)

2.6 Shallots

2.6 Laurel (Bay) leaves

some Thyme

some Pepper

some Salt

2 ¼ Cups Red Wine (533.3 grams)

4 ¾ Cups Beef Stock (1.06 kilograms)

1 Tablespoon Butter (20 grams)

For 6 servings

 
¼ Cup Butter (60 grams)

4 Shallots

4 Laurel (Bay) leaves

some Thyme

some Pepper

some Salt

3 ⅓ Cups Red Wine (800 grams)

7 ¼ Cups Beef Stock (1.6 kilograms)

2 Tablespoons Butter (30 grams)

Steps

The "Demi-Glace"

1.  Cook the

Beef Stock

(3 ½ Cups or 800 g) until it's reduced to half volume

2. Remove from heat and set aside
Mornay SauceMornay Sauce

The Sauce

3. Mince the

Shallots

(2)

4.  In a pan, melt the

Butter

(2 Tablespoons or 30 g)

5. Cook the

Shallots

(2) briefly
Mornay SauceMornay SauceMornay Sauce

6. Pour in the

Red Wine

(1 ⅔ Cup or 400 g)

7. Add in the

Laurel (Bay) leaves

(2), the

Thyme

(some Thyme)

8. Add in the

Salt

and the

Pepper



9.  Cook and reduce
Mornay SauceMornay SauceMornay Sauce

10. Add in the "demi-glace"

11.  Reduce the heat so that everything simmers gently

12. Cook for

10/15 minutes

Mornay SauceMornay SauceMornay Sauce

13. Strain the juice

14. Add in the

Butter

(1 Tablespoon or 15 g) and stir
Mornay SauceMornay Sauce

15. If the juice is too liquid, you can thicken it a bit:

16. Mix in a small food processor the juice and a tablespoon of Flour

17. Cook again, and the juice thickens
Mornay SauceMornay Sauce


Result

The sauce is ready!

Mornay Sauce


Recipes using Bordelaise Sauce

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

All the recipes using Bordelaise Sauce are HERE


The result and the pix





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Cooking with the same Chef ?

All recipes of Paul Bocuse

Recipes from the same Book!

All recipes from the book "Paul Bocuse: The Complete Recipes"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Beef stock


What else to cook with Laurel (bay) leaves


What else to cook with Thyme


What else to cook with Red wine

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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

, Red wine,

Rhubarb

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Strawberries

,

Sweet Tart Dough

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



2 Tablespoons Butter (30 g)

2 Shallots

2 Laurel (Bay) leaves

some Thyme

some Pepper

some Salt

1 ⅔ Cup Red Wine (400 g)

3 ½ Cups Beef Stock (800 g)

1 Tablespoon Butter (15 g)