Sauce Bois Boudrin - Easy Steak Sauce

Bois Boudrin Recipe - Gordon Ramsay

Easy steak sauce recipe with no cooking required! I've also noticed that it's also spelt Bois Boudran; who knows? 

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Well, Boudrin or Boudran, do you know? If so, please leave a comment down below if you do. I've tried Googling and still can't find an answer!

Apparently, it is Gordon Ramsay's favourite sauce for fillet steak. It is so easy to make and is best made in advance anyway.

It's kinda like posh ketchup!

Bois Boudrin (or Boudran) has a story as fancy as the sauce itself. It's said that it was developed by Michel Roux Senior for the Rothschild family. 

Michel Roux Jr serves it with salmon, but I think it's the best sauce for steak. 

The same sauce can also be served with fish or even Scotch Eggs as I've seen Chef Galton Blackiston do; I'm not too sure about that combination. 😐

Recipe Top Tips!

Most recipes chop the tomatoes but I quite like the halved cherry (grape) tomatoes, I think they look good. If you want to chop them, go for it!

You can make this in advance (but no more than the day before) and then keep covered it in the fridge.

Remove it from the fridge at least 30 minutes before serving. If you make it the same day there's no need to put it in the fridge, just cover it until needed - happy days!

I added 3 drops of Tabasco sauce to mine because every other recipe for this includes Tabasco. 

Go easy on the tarragon (don't use any more than the recipe calls for as it will overpower this sauce.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Sauce,

French

Yield: 4

Author: Gordon Ramsay

Sauce Bois Boudrin - Easy Steak Sauce Recipe

I added 3 drops of Tabasco sauce to mine; most recipes include it. Go easy on the tarragon as it will overpower this sauce.

Prep time: 4 MinInactive time: 30 MinTotal time: 34 Min

Ingredients

• 1 large banana shallot (French echalion)- finely chopped
• 150g small cherry tomatoes - halved
• 3 tablespoons tomato ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon whole-grain mustard
• a squeeze of lemon juice
• 1 tablespoon of balsamic vinegar
• 1 tablespoon olive oil
• 4 leaves tarragon finely chopped
• *3 drops of Tabasco sauce - optional

Instructions

1. Mix everything in a small bowl, this can be done the day before. Keep covered in the fridge until required.
2. Remove the sauce from the fridge for at least 30 minutes before serving for the flavours to come out.

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