Bordelaise Sauce

1. 1

   Place the shallots, wine, salt and pepper, and thyme in a small saucepan and bring to a boil. Continue to boil until the liquid is reduced by one half.

2. 2

   Remove from the heat and strain through a sieve.

3. 3

   Melt 1 Tbls of the butter in a heavy saucepan over medium heat. Stir in the flour, turn down the heat to low, and cook until browned, about 2 minutes. Then pour in the stock and continue to simmer over low heat for another 15 to 20 minutes, stirring from time to time. Stir in the reduced wine and marrow and cook several minutes longer. Remove from the heat, beat in the remaining butter and stir in the parsley. Check and correct the

* Per serving · 4 servings · Values may vary.

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