Bordelaise Recipe

Building on a basic demi-glace, the bordelaise sauce is rich with even more depth of flavor.  This is a perfect accompaniment to your veal, steak and roast dishes whether off the grill, stove or the oven.  Adding some sliced truffle as I mention at the end makes this one of the most perfect sauces for me.  I could sit down and eat it with a spoon!

Ingredients

7 oz Dry red wine¹

1 TBLS Shallot, finely chopped

1 Thyme sprig

1 Bay leaf

Pinch of Salt

7 oz Demi-glace sauce

2 TBLS Butter

1 oz Beef marrow²

1 tsp Fresh Parsley, chopped

¹Use a dry red wine with light to medium tannins (Pinot Noir, Merlot or light Cabernet Sauvignon)

²Dice the marrow, poach it and then drain it.  Set it aside until it is needed.

Directions

In a saucepan, combine the red wine, shallots, thyme, bay leaf and salt.  Over medium heat, reduce by two-thirds.  Add the demi-glace and reduce by one-third.  Stir as needed to keep from scorching.  Add the butter and mix well. 

Strain through a cheesecloth.

Place strained sauce over low heat.  Add the poached bone marrow and parsley.

Note on variations:

I love truffles (both kinds but in this instance the fungus type) and will add sliced truffles to this recipe whenever I can get my hands on one.  Add this at the same time as the bone barrow.

Tweet