Go Back
A plate of pasta topped with juicy medium-rare steak slices, served with creamy Labouchere sauce made with mushrooms, peppers, and a rich, savory base.

Labouchere Sauce

Labouchère Sauce is a rich French sauce, perfect for steaks or roast beef. Made with butter, flour, beef stock, Worcestershire sauce, Dijon mustard, and optional red wine, it’s quick to prepare and adds great flavor to your dishes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6
Course: Sauce
Cuisine: French
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Butter Melted for making the roux
  • ¼ cup Flour Used to thicken the sauce
  • 2 cups Beef or veal stock Preferably homemade or high quality
  • 2 tablespoons Red wine (optional) Adds depth of flavor (optional)
  • 1 tablespoon Worcestershire sauce For tanginess
  • 1 teaspoon Dijon mustard Adds a bit of sharpness
  • ½ teaspoon Black pepper Freshly ground, adjust to taste
  • To taste Salt Adjust according to preference

Equipment

  • 1 Saucepan For making the sauce
  • 1 Whisk For stirring and preventing lumps
  • 1 set Measuring spoons For accurate measurements
  • 1 set Measuring cups For measuring stock and wine
  • 1 Stirring spoon For stirring the sauce
  • 1 Ladle (optional) For serving the sauce

Method
 

  1. Melt butter in a saucepan, then stir in flour to make a roux.
  2. Gradually add stock, whisking until smooth and thickened.
  3. Stir in Worcestershire sauce, mustard, and wine (if using).
  4. Season with salt and pepper, then simmer for 2-3 minutes.
  5. Serve hot with your favorite meats!

Notes

  • You can use homemade stock for a richer flavor.
  • The red wine is optional but adds a nice complexity to the sauce.
  • This recipe can be made in under 20 minutes, making it a great addition to a weeknight meal or a special dinner.