Bordelaise Sauce

Name: Bordelaise Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup Demi-Glace (store bought or Cheater's Demi Glace From This Site); 1 1/4 cups red wine (such as Beaujolais); 1 sprig thyme; 1 bay leaf; 2 tablespoons shallot (minced); 2 ounces marrow (from about 1 pound beef bones); 1 15 ounce can low sodium beef broth; 1 pepper (freshly ground)

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 8

Cost: $1.76 /serving

Author : Lisa Lotts

gravy sauce

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup Demi-Glace (store bought or Cheater's Demi Glace From This Site)1 1/4 cups red wine (such as Beaujolais)1 sprig thyme1 bay leaf2 tablespoons shallot (minced)2 ounces marrow (from about 1 pound beef bones)1 15 ounce can low sodium beef broth1 pepper (freshly ground)

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Instructions

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Step 1

In a medium saucepan add the wine, thyme, bay leaf and shallots. Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.

Step 2

While the wine simmers, use the end of a small spoon to push the marrow out of the bones and transfer to a small saucepan. Add the beef broth to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray - just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.

Step 3

When the wine has reduced, add the demi-glace and a grind of fresh pepper. Simmer on a medium low heat for 10-15 minutes.

Step 4

Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Serve with steaks or roasts.