vegetarian BORDELAISE SAUCE
A lighter, plant-based take on the classic French Bordelaise sauce that doesn’t compromise on depth nor flavour. 
A lighter, vegetarian friendly take on the classic French Bordelaise sauce that doesn’t compromise on depth nor flavour. This modern version keeps its roots with a rich Bordeaux red wine reduction infused with shallots, herbs, and aromatics. Instead of using the traditional reduced veal or beef stock, we use a deeply savory mushroom jus with some modern touches by adding a touch of fermented soy sauce and a hint of cocoa powder for earthy complexity.
Perfect as a light appetizer, this sauce pairs beautifully with sautéed mushrooms, seasonal vegetables, or soft polenta.
Note: This sauce has a strong flavour so only a small amount is needed per serving.
Yield: About 100–150 ml of sauce
INGREDIENTS
250 ml (1 cup) full-bodied red wine (e.g., Bordeaux)
60 g (2 oz) butter, divided: 30 g (1 oz) for wine reduction, 30 g (1 oz) for mushroom jus
2 shallots, finely sliced
1 bay leaf
1 sprig thyme
20 g (¾ oz) good-quality dried mushrooms (porcini/ceps preferred; mix with morels or forest mushrooms if you like)
200 g (7 oz) fresh mushrooms (button, brown, shiitake, or ceps)
1 tsp fermented soy sauce (tamari or shoyu)
¼ tsp potato starch diluted in a teaspoon of cold water
A pinch or two of cocoa powder
Salt and freshly ground black pepper, to taste
1 tsp cold butter to finish
MISE EN PLACE
Soak the dried mushrooms in 250 millilitres of boiling water and let sit for 10 minutes until fully rehydrated.
Trim and roughly chop the fresh mushrooms into large chunks. Pulse briefly in a food processor equipped with the metal blade for 5 seconds. If you don’t have a food processor, finely chop them by hand.
METHOD
In a frying or sauté pan, melt 30 grams of butter over medium heat. Add the chopped fresh mushrooms with a pinch of salt and cook gently for 5 minutes, stirring regularly to avoid browning. Add 250 millilitres filtered or mineral water (avoid tap water to prevent off-flavors), along with the strained soaking liquid from the dried mushrooms and the rehydrated mushrooms themselves.
Bring to a simmer and cook until the liquid has reduced by half (you should be left with approximately 250 millilitres of liquid).
Strain the mushroom mixture through a fine mesh sieve, pressing with the back of a spoon to extract as much liquid as possible. You can also use cheesecloth to squeeze out the remaining jus. Reserve the liquid and discard or repurpose the solids (used for chicken stuffing is great)
In a medium saucepan, gently sweat the shallots in 30 grams of butter over low heat until soft and fragrant (do not brown). Add the red wine, bay leaf, and thyme. Bring to a boil, then lower the heat and reduce until only about 1 tablespoon of liquid remains (a syrupy glaze).
Add the reserved mushroom jus and simmer over low heat until reduced to about 150 millilitres. To thicken, stir in the diluted potato starch and simmer briefly until the sauce coats the back of a spoon. Alternatively, reduce further naturally to 100 ml to reach the same consistency with more concentrated and intense flavors.
To finish pass the sauce through a sieve into a small saucepan (to discard the solids), stir in the soy sauce and a pinch or two of cocoa powder to bring out those earthy tones. Taste the sauce and adjust with salt and freshly ground black pepper if needed. When the seasoning and consistency is right, turn the heat off and swirl in half a teaspoon of cold butter for shine and richness. Serve immediately while warm.
SERVING SUGGESTION
Spoon the sauce over pan-fried king oyster mushrooms sautéed in butter with garlic and parsley. Drizzled over a side of seasonal vegetables or polenta for a refined, plant-based side dish.
NOTE:
For an elegant twist, try this sauce in a vegetarian interpretation of Oeufs en Meurette—a classic Burgundy dish. Pour the sauce over poached eggs and serve with pan-fried croutons. Sauté mushrooms and a sprinkle of fresh parsley.