Bordelaise Sauce with Mushrooms

Bordelaise Sauce with Mushrooms

TWIGGS1952 0

"I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!"

Ingredients 1 h 10 m {{adjustedServings}} servings 146 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  2. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
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Reviews 64

  1. 79 Ratings


While this is not a classic Bordelaise sauce I couldn't have enjoyed it more. Hubs and I enjoyed this to accompany our steaks tonight and it was as if the two were meant to be together! (And we don't like sauces of ANY kind with our steaks!) Rich, dark and hearty, with full, robust flavor. My only criticism is with the addition of the cornstarch, which is neither traditional nor necessary. In hindsight I'd eliminate it altogether, simply reducing the sauce further until the desired thickness. Also in hindsight, I would skip the salt - there is obviously plenty in the beef broth. The thyme is the perfect seasoning, much better, in my view, on its own than with the rosemary I expected to be with it. Great sauce - the two of us cleaned it up!


Foodgasm. That is the best way to describe this sauce. I'd been on a "eh, it tastes okay" cooking streak, and I wanted to impress my boyfriend with a really great meal. THIS IS IT. I followed the recipe exactly, and was liberal with the salt and pepper where they say "to taste." The sauce was robust with flavor; the texture was satiny smooth; I licked the gravy boat and wished I had made more. My boyfriend proclaimed this "fantastic" and was still talking about it the day afterward. And, the best part was, this recipe was incredibly easy. I highly recommend this to anyone looking to make a WOW meal. One suggestion--the recipe, as it's written, makes enough gravy for two, maybe three people; I would double it for 4+ dinner guests.

Wannabe Gardener

This is wonderful! I used red onion instead of shallots (just what I had on hand) and it turned out wonderful. Thanks for the recipe!