Sauce Bordelaise is a classic French sauce made from red wine, shallots, and bone marrow, often enriched with a reduction of beef stock. It is named after the Bordeaux region of France, known for its fine wines. This sauce is typically served with red meats, enhancing their flavor with its rich, savory profile. To prepare Sauce Bordelaise, shallots are first sautéed in butter, then deglazed with red wine and reduced. The mixture is combined with beef stock and finished with added bone marrow for a luxurious texture. This sauce is a staple in French cuisine, celebrated for its depth and complexity.