Easy steak sauce recipe with no cooking required! Also known as Bois Boudran.
This post contains affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases, at no additional cost to you.
*Post updated May 2026
Boudrin or Boudran—ever heard of it? I’ve searched online and still can’t find a clear answer. Apparently, it’s Gordon Ramsay’s favourite sauce for fillet steak.
It’s super easy to make and actually turns out best if prepared in advance. Think of it as a fancy version of ketchup!
Bois Boudrin, also known as Boudran, has a history as refined as the sauce itself. Legend has it that Michel Roux Sr. created it 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 be served with fish or even Scotch eggs, as I’ve seen Chef Galton Blackiston do, though I’m not entirely convinced about that pairing. 😐
Recipe top tips!
Most recipes call for chopped tomatoes, but I prefer halved cherry (or grape) tomatoes—they look great. If you’d rather chop them, that’s fine too! You can prepare this ahead of time (no more than a day in advance) and keep it covered 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—stick to the amount in the recipe, as too much can overpower the sauce.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Sauce Bois Boudrin - Gordon Ramsay
Sauce bois boudrin, also known as boudran, is a simple and flavorful sauce that pairs perfectly with steak.
Ingredients
- 1 large banana shallot (French echalion) - finely chopped
- 150g small cherry (grape) tomatoes - halved
- 3 tablespoons of tomato ketchup
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon whole-grain mustard
- a squeeze of lemon juice
- 1 tablespoon of balsamic vinegar
- 1 tablespoon mild olive oil
- 4 leaves of tarragon, finely chopped
- *3 drops of Tabasco sauce - optional
Instructions
- Mix everything in a small bowl; you can do this the day before. Keep covered in the fridge until required.
- Remove the sauce from the fridge for at least 30 minutes before serving so the flavours develop.
Notes
I added 3 drops of Tabasco sauce to mine; most recipes include it. Go easy on the tarragon, as it will overpower this sauce.
Boudrin in French boudran in English
ReplyDelete