Sauce bordelaise
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry red wine |
| 1½ | teaspoon | Crushed fresh thyme |
| 1 | Bay leaf | |
| ⅓ | cup | Finely chopped shallots |
| ⅛ | teaspoon | Freshly ground black pepper |
| ½ | cup | Brown sauce |
| ¼ | cup | Beef marrow; refrigerated in water |
| ¼ | teaspoon | Lemon juice |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Clarified butter |
| 1 | Veal shank | |
| 1 | pounds | Veal bones |
| 2 | pounds | Chicken parts |
| 2 | Onions; chopped | |
| 2 | Carrots; chopped | |
| 2 | Stalks celery; chopped | |
| 2 | Medium-size leeks; chopped | |
| 1 | Clove garlic; unpeeled | |
| Several sprigs parsley | ||
| 2 | Sprigs fresh thyme | |
| 1 | Bay leaf | |
| 8 | Black peppercorns | |
| 2 | Tomatoes; chopped | |
| ½ | cup | Tomato puree |
| 5 | tablespoons | Arrowroot powder |
Directions
BROWN SAUCE
Combine the red wine, thyme, bay leaf, shallots, and pepper in a sauce pan and boil briskly until reduce by half. Add the Brown Sauce and shisk until combined. Drain the beef marrow and dice in ¼-inch cubes. Add to the sauce with the lemon juice and salt. Simmer until combined, but do not allow to boil. BROWN SAUCE: Heat clarified butter in large, heavy skillet over high heat. Brown bones & chicken parts in batches until well browned; transfer to 8-10 quart stock pot. In same skillet, brown onions, carrots, celery, & leeks. Transfer to stock pot. Deglaze skillet with 1 quart water, scraping sides and bottom. Add to stock pot.Add remaining ingredients but carrots.Cover 4-5 quarts cold water. Simmer slowly over moderate heat for several hours until stock is reduced substantially. Strain & discard solid ingredients. Dissolve arrowroot powder in ⅓ cup cold water & whisk into stock. Return to a simmer and cook 8-10 minutes to thicken.
HECK'S
DETROIT AVENUE, CLEVELAND
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .