Bordelaise sauce

Yield: 6 servings

Measure Ingredient
3 larges Shallots, Minced
⅔ cup Dry Red Wine
\N \N Salt And Freshly Ground Black Pepper, To
\N \N Taste
1 teaspoon Chopped Fresh Thyme
4 tablespoons Butter
1 tablespoon Unbleached Flour
1 cup Brown Stock, Boiled Over High Heat Until
\N \N Reduced To 2/3 Cup
2 tablespoons Beef Marrow, Cubed, Poached 5 Minutes In
\N \N Simmering Water To Cover, And Drained
3 tablespoons Chopped Fresh Parsley

Here is a rich, delicious sauce for special occasions. Serve it with grilled steak or roast beef for a really elegant dining experience.

Ask your butcher for the marrow; its rich flavor is indispensable to the recipe. This sauce can be prepared up to two days in advance.

Before serving, rewarm over low heat until very hot.

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. Remove from the heat and strain through a sieve.

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 seasonings, if necessary and serve very hot.

Yield: About 1 cup.

From The Complete Book Of Sauces by Sallie Y. Williams

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