Braden Family Cookbook

Chuck Braden

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SAUCE BORDELAISE and BROWN SAUCE                 James Beard 

Two step process:  First make the quick brown sauce and Second do the variation to make it a Sauce Bordelaise 

Quick brown sauce…….. (makes 1 ˝ cups brown sauce) 

3 tbsp unsalted butter
3 shallots or green onions, finely chopped
1 cup dry red wine
10 ˝ oz. beef stock or bouillon
Pinch dried thyme
3 TBSP soft unsalted butter
3 TBSP flour
Salt, freshly ground black pepper 

Melt butter in 2 qt. saucepan and sauté shallots or green onions until limp and golden.  Add wine and bouillon and boil until reduced by ˝.  Make a roux with the butter and flour.  Add bits of the roux slowly until mixture is thickened.  Season with salt and pepper.  Strain to remove lumps and bits of shallot or onion. 

Variation to make Bordelaise……. (makes 1 ˝ cups Bordelaise) 

6 chopped shallots or green onions
1 tsp. dried thyme
1 cup dry red wine 

Put shallots or green onions, thyme and wine into a pan.  Bring to a boil and reduce until you have 1/3 cup.  Strain this into 1 cup of brown sauce above, add 1 TBSP Cognac or brandy and simmer for 3 minutes.  Add 1 TBSP chopped parsley.