Bordelaise Sauce Recipe
How to make bordelaise sauce.
Servings: 1 cup
Ingredients
- 1 ounce butter ¼ stick
- ¼ cup finely chopped shallots
- ½ cup Bordeaux red wine Substitute any claret style red wine
- 1 sprig fresh thyme
- ¼ teaspoon cracked black peppercorn
- 1 cup demi glace
- 4 ounces diced beef bone marrow
Instructions
- Prep the ingredients by removing the thyme leaves from the stems. Save the leaves and discard the stems. Crack the black peppercorns.
- To prep, the bone marrow, dice it and simmer it in a small pot of water for 3 to 4 minutes. Then, drain the diced marrow and reserve.
- Heat a saucepan over medium heat. When hot, add the butter, melt, and then the shallots.
- Sauté the shallots for a couple of minutes until they become translucent but be careful not to let them burn.
- Remove the pan from the heat source, add the red wine, return the pan to the heat and reduce for 2 to 3 minutes. Finally, add the fresh thyme & cracked peppercorns.
- Continue reducing the liquids until most of the wine is cooked off.
- All the cookbooks say, “cook to an essence,” and to me, that means to cook until there is very little liquid left in the pan.
- Add the demi place to the pan and simmer for approximately 6 minutes until the sauce begins to thicken. Be sure to stir every so often so the sauce does not burn.
- Add and stir the reserved bone marrow to the sauce and continue simmering until the marrow has melted and incorporated well into the sauce.
- Reduce the sauce until it is thick enough to coat the back of a spoon.
- This sauce is good on most cuts of grilled meats, including venison but is especially great on beef tenderloin or juicy sirloin steak.