A lighter, plant-based 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.