Labouchere Sauce Recipe

Labouchere sauce is a rich, roux-based steak sauce made with beef consommé, Creole mustard, and shallots that takes 45 minutes to make at home.

Your steaks are perfectly seared, but they taste…basic. You know restaurant steaks have that something that makes them unforgettable, right? That something is usually an incredible sauce—and Labouchere sauce is the game-changer you’ve been missing.

After trying (and failing) to recreate Copeland’s famous version three times, I finally cracked the code. This butcher’s sauce transforms ordinary steak night into something your family will literally request by name. It’s got deep, savory richness from beef consommé and a subtle Creole mustard tang that just works with grilled meat in the best way possible.

Here’s the thing about Labouchere sauce—it’s a roux-based sauce, which means it has actual body and substance, unlike those thin pan sauces or vinegary steak toppers. The dark roux gives it that gorgeous mahogany color and nutty depth that you just can’t get any other way.

I remember the first time I tried making it without understanding the roux. Total disaster. The sauce was thin, the flavors didn’t marry together, and honestly, it tasted like fancy beef gravy gone wrong. Once I learned to respect the roux-making process, everything changed.

The combination of shallots, Creole mustard, and beef consommé creates this umami bomb that coats your steak like velvet. It’s nothing like béarnaise sauce (which is egg-based and more delicate) or a simple mushroom sauce. This is a gourmet steak sauce with serious New Orleans cuisine credentials.

Labouchere sauce has its roots in French mother sauces, specifically coming from the Espagnole sauce family. But here’s where it gets interesting—Copeland’s of New Orleans took this classic French-inspired steak sauce and made it their signature. People started calling it “Steak Labouchere sauce” or “Copeland’s Labouchere sauce,” and suddenly everyone wanted to know the secret.

I first tasted it at Copeland’s during Jazz Fest in 2023, drizzled over a perfectly seared ribeye. The waiter mentioned it was a “butcher’s sauce,” which made sense—butchers in old New Orleans would create rich brown sauce recipes to complement the premium cuts they sold. It’s one of those savory steak accompaniment recipes that proves butter and beef broth can create actual magic when you know what you’re doing.

After multiple kitchen experiments (and some helpful tips from a chef friend who worked in the French Quarter), I finally cracked the code. This homemade version rivals any restaurant, and I’m about to share every trick I learned.

For the Roux Base:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons olive oil (for higher smoke point)

Main Sauce Components:

• 3 large shallots, finely minced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms (baby bellas work great)
• 2 cups beef consommé (high-quality makes a difference!)
• 1/2 cup dry white wine or sherry
• 2 tablespoons Creole mustard (don’t substitute regular yellow mustard)
• 1 tablespoon pickle juice or vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh parsley, chopped
• Optional: 1 tablespoon cognac for extra richness

I always reach for Zatarain’s Creole Mustard because it has that authentic Louisiana kick you just can’t fake with regular mustard. Game-changer for getting that true New Orleans flavor.

Alternative Options:

• For richer flavor: substitute 1/2 cup duck stock for part of the beef consommé
• For depth: add 1 teaspoon tomato paste when sautéing vegetables

This is where most people mess up, so pay attention! In a heavy-bottomed saucepan over medium heat, melt the butter with olive oil. The oil prevents burning—a trick I learned the hard way after ruining two batches.

Quick tip: I use my All-Clad stainless steel saucepan for this because the even heat distribution prevents hot spots that cause burning. Worth every penny when you’re making roux!

Add the flour and whisk constantly. I mean constantly. Set a timer for 12-15 minutes and commit to whisking. Your roux will go from blonde to peanut butter to milk chocolate. You want that deep caramel color but not burnt. If you see black specks, start over (trust me, burnt roux tastes bitter and ruins everything).

Pro tip: A good French whisk with sturdy wires makes this so much easier on your wrist. After switching from my flimsy old whisk, the constant stirring became way less of an arm workout.

Pro tip: The roux smells nutty and toasty when it’s perfect. If it smells acrid or burnt, you’ve gone too far.

Once your roux reaches that gorgeous dark brown color, immediately add your minced shallots and garlic. They’ll sizzle—that’s good! The roux’s heat will sauté them quickly. Stir for 2-3 minutes until the shallots turn translucent.

Add the mushrooms and cook for another 3-4 minutes. The mushrooms will release moisture, which helps deglaze any stuck bits on the bottom of your pan. This is where you’re building layers of flavor, like creating a mirepoix but with a New Orleans twist.

Pour in your dry white wine or sherry. Use a wooden spoon to scrape up all those beautiful brown bits stuck to the bottom—that’s pure flavor you don’t want to lose! Let the wine reduce by half, which takes about 2-3 minutes. Your kitchen will smell absolutely incredible at this point.

Slowly whisk in the beef consommé. I add it gradually (about 1/2 cup at a time) while whisking to prevent lumps. This is crucial! If you dump it all in at once, you’ll get clumps of roux that never dissolve properly.

Stir in the Creole mustard, pickle juice, Worcestershire sauce, black pepper, and salt. Bring everything to a gentle simmer. The sauce will start thickening as the roux works its magic. If you’re using cognac, add it now for that extra restaurant-quality depth.

Lower the heat to medium-low and let your sauce reduce. You want it to coat the back of a spoon—that classic stock-based sauces test. Stir occasionally to prevent sticking. The sauce will darken slightly and become glossy. This reduction step concentrates all those flavors into something truly special.

Remove from heat and stir in fresh parsley. Taste and adjust seasoning—sometimes I add an extra splash of pickle juice if it needs brightness, or a pinch more black pepper if it needs kick.

Total Time: 45-50 minutes (Prep: 10 minutes, Cook: 35-40 minutes)
Yield: About 2 cups (enough for 4-6 steaks)

Temperature Control is Everything: Keep your heat at medium during roux-making. Too high, and you’ll burn it. Too low, and you’ll be there for an hour. Medium is the sweet spot.

The Whisk is Your Best Friend: Seriously, don’t stop whisking during the roux phase. I like to put on a podcast or some music because those 15 minutes can feel long, but they’re absolutely necessary.

Quality Ingredients Matter: I tested this with cheap beef broth versus good beef consommé. The difference is night and day. The consommé has more body and richer flavor. It’s worth the extra couple dollars.

Fixing a Broken Sauce: If your sauce separates or looks grainy, remove it from heat and whisk in a tablespoon of cold butter. The emulsion usually comes back together. I’ve saved many batches this way!

Gluten-Free Labouchere Sauce

Replace the flour with cornstarch or arrowroot powder in a 1:1 ratio. Make a slurry first (mix cornstarch with 2 tablespoons of cold beef broth) before adding to prevent lumps. The texture is slightly different—more silky than velvety—but still delicious.

Dairy-Free Version

Use olive oil instead of butter for the roux (increase to 3 tablespoons total). Finish with vegan butter or an extra drizzle of good olive oil. I’ve tested this for a lactose-intolerant friend, and honestly, nobody could tell the difference.

Lower Sodium Option

Use reduced-sodium broth and skip the added salt until the end. The Creole mustard and Worcestershire sauce provide plenty of flavor. Taste after reduction and add salt only if needed.

Wine-Free Alternative

Replace the wine with additional beef consommé (1/2 cup) plus 1 tablespoon apple cider vinegar. You lose some complexity but keep the acidity balance that makes the sauce sing.

This rich brown sauce is obviously perfect over grilled steaks—ribeye, New York strip, or filet mignon all shine with this gourmet steak topping. But here’s where I’ve gotten creative:

• Roasted pork tenderloin: The mustard notes complement pork beautifully
• Grilled chicken breasts: Elevates basic chicken to dinner party status
• Sautéed ground meats: Mix with beef or lamb for elevated burgers
• Roasted vegetables: Drizzle over caramelized onion and carrots for a side dish people remember
• Eggs Benedict variation: Instead of hollandaise, try this for a Creole twist

My teenage nephew literally requested this sauce over his chicken nuggets once. While I don’t necessarily recommend that, it does speak to how universally delicious it is!

My roux burned!
Unfortunately, there’s no saving burnt roux. The bitter flavor permeates everything. Start over with fresh ingredients and watch the heat more carefully. Set a timer and don’t walk away.

The sauce is too thick!
Thin it with additional beef consommé or beef broth, adding 2 tablespoons at a time until you reach the right consistency. Whisk thoroughly after each addition.

The sauce is too thin!
Let it reduce longer over medium-low heat, or make a quick slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water. Whisk in and simmer for 2 minutes.

The flavors taste flat!
This usually means not enough acid or salt. Add a splash more pickle juice or vinegar, then taste. If still flat, add a pinch of salt and a grind of black pepper. The acidity balances the richness.

The sauce separated!
Remove from heat immediately. Whisk in 1 tablespoon of cold butter vigorously. If that doesn’t work, blend the sauce in a blender for 30 seconds—the mechanical action can re-emulsify everything.

Store Labouchere sauce in an airtight container in the refrigerator for up to 5 days. It will thicken when cold—totally normal! Reheat gently in a saucepan over low heat, whisking in a tablespoon or two of beef broth to restore the original consistency.

I don’t recommend freezing this sauce because the emulsion can break when thawed. However, if you must freeze it, use it within 2 months and plan to re-blend it after thawing.

Make-Ahead Strategy: You can make the roux up to 2 days ahead! Let it cool completely, store in the fridge, and continue from Step 2 when you’re ready to finish. This is my secret for dinner parties—half the work is already done.

Per Serving (1/4 cup):

• Calories: 95
• Fat: 7g
• Carbohydrates: 5g
• Protein: 2g
• Sodium: 380mg

Note: This is approximate and varies based on specific brands used.

The genius of Labouchere sauce lies in the technique. The dark roux provides both thickening power and deep, toasted flavor. The beef consommé gives you that restaurant-quality richness. The Creole mustard adds tang without overpowering. And the reduction step concentrates everything into a sauce that’s complex but balanced.

This isn’t a chasseur sauce with its tomatoes, or a soubise sauce with its onion cream base. It’s not a demi-glace (though they’re cousins in the French sauce family tree). Labouchere stands alone as a classic steak sauce that bridges French technique with New Orleans soul.

When you nail this recipe, you’ll understand why people drive across town for Copeland’s Steak Labouchere. And the best part? You made it yourself, in your own kitchen, probably for less than the cost of one restaurant appetizer.

Absolutely! Replace the wine with an equal amount of beef consommé plus 1 tablespoon of apple cider vinegar or red wine vinegar. The vinegar provides the acidity that balances the rich, savory elements. I’ve tested this substitution multiple times, and while the flavor profile is slightly different, it’s still a fantastic sauce.

Hollandaise is an egg-based mother sauce that’s light, buttery, and delicate. Labouchere is a roux-based sauce that’s hearty, savory, and deeply flavored from beef stock. Think of hollandaise as the elegant, lemony sauce for eggs Benedict, while Labouchere is the bold, steakhouse-worthy companion for red meat. Completely different techniques and flavor profiles!

Sauce separation usually happens from overheating or adding cold liquid too quickly to hot roux. To prevent this, add your beef consommé gradually while whisking constantly, and never let the sauce come to a rolling boil. If it does break, remove from heat and vigorously whisk in 1 tablespoon of cold butter—this almost always brings it back together.

In a pinch, yes, but you’ll lose some authenticity. Creole mustard has a coarser texture and more complex spice blend that’s crucial to the New Orleans flavor profile. If you must substitute, use whole grain mustard and add a tiny pinch of cayenne pepper to approximate that Creole kick. The sauce will still be good, just not quite the same.

Your roux should be the color of milk chocolate or a dark copper penny—think peanut butter that’s been sitting in the sun. It’ll smell nutty and toasty, not burnt. This takes 12-15 minutes of constant whisking over medium heat. If you see any black specks or smell something acrid, you’ve gone too far and need to start over. Don’t rush this step!

Making Labouchere sauce at home isn’t just about copying a restaurant—it’s about understanding technique, respecting ingredients, and creating something that brings people together over a great meal. After all my testing, recipe modifications, and (let’s be honest) failures, this version is the one that finally earned the “better than Copeland’s” seal of approval from my family.

The first time I served this over homemade steaks for a dinner party, one of my friends literally asked if I’d picked up takeout. That’s the magic of a well-executed roux-based sauce with quality beef consommé and the right balance of acid and richness.

Give yourself the full 50 minutes, don’t skip the constant whisking during roux-making, and invest in good beef consommé. Those three things will make the difference between “pretty good” and “restaurant-quality.” And once you’ve mastered this, you’ll find yourself making it for special occasions, weeknight treats, and any time you want to turn a simple protein into something memorable.

Now get in that kitchen and make some magic happen. Your steaks deserve it!

Have you tried this Labouchere sauce recipe? I’d love to hear how it turned out! Leave a comment below with your experience, any modifications you made, or questions you have. And if you’re feeling generous, give it a star rating to help others find this recipe!

Want more gourmet steak sauce recipes? Check out my posts on [Chasseur Sauce], [Classic Béarnaise], and [Red Wine Reduction] for more ways to elevate your steaks at home.