Bordelaise Sauce Master Chefs Recipe

1. 1

   *** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it.

2. 2

   It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself.

3. 3

   After use, the cheesecloth bag is removed and discarded.

4. 4

   Heat butter in medium saucepan.

5. 5

   Add in the shallots and garlic and cook till soft, about 5 min.

6. 6

   Add in bouquet garni and wine; bring to a boil.

7. 7

   Meanwhile, in mixing bowl, mash together marrow and flour with fork till nearly smooth.

8. 8

   Whisk into wine mix and boil gently, whisking occasionally, till reduced by half.

9. 9

   Add in Veal Stock and simmer gently till thickened sufficient to coat a spoon lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.