Bordelaise Recipe
red wine, bone marrow, butter, jus
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Ingredients
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Bordelaise Sauce Ingredients
Method
Preparation Directions
- 1
Roasting the Bone Marrow
Preheat your oven to 450°F (230°C). Place the bone marrow in a roasting pan and roast for about 15-20 minutes until the marrow is soft and bubbling.
- 2
Sautéing the Shallots
In a saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.
- 3
Making the Sauce
Add the red wine and fresh thyme to the shallots, and bring to a boil. Reduce the heat and let it simmer until the wine is reduced by half.
- 4
Incorporating the Jus
Stir in the beef jus and bring to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
- 5
Finishing the Sauce
Remove the sauce from heat and whisk in the remaining tablespoon of butter and the roasted bone marrow. Season with salt and black pepper to taste.
