Sauce Bordelaise

1. 1

   Peel and chop shallots and place in saucepan.

2. 2

   Add red wine, thyme, bay leaf and salt.

3. 3

   Bring to a boil and reduce by half. Meanwhile, melt 1 tablespoon of butter in another saucepan.

4. 4

   Add flour; cook, stirring, until roux has browned.

5. 5

   Add stock, salt and pepper to taste, stirring well.

6. 6

   Cook over a low heat for 15 minutes, stirring frequently.

7. 7

   Dice the marrow and poach for 5 minutes in boiling water, then drain.

8. 8

   Remove the thyme and bay leaf from the wine reduction.

9. 9

   Add the marrow cubes, adjust the seasoning and leave to simmer for 2 to 3 minutes.

10. 10

    Add meat juice. Remove from heat and add remainder of butter and chopped parsley, stirring continuously.

* Per serving · 4 servings · Values may vary.

No additional tips available.