How to Make Bordelaise Sauce

Makes: 200ml

Prep Time: 20 mins + soaking bone marrow

Cook Time: 1 hours

Ingredients

Bordelaise Sauce

• Bone marrow (long piece)

• 40g finely diced shallots

• 3 garlic cloves thinly sliced

• 2 sprigs Parsley, thyme tied up

• 8 Peppercorns crushed

• 40g Butter (unsalted, cold, diced)

• 350ml Beef stock

• 200ml Bordeaux wine (red)

  
  

Steps

1. Soak bone marrow in ice water in the fridge for 4hrs

2. Drain. Bring a pan of salted water to the boil. Add bone marrow. When water is boiling again turn off heat. Leave marrow in water for 30 seconds. Then into an ice bath. Drain and cut out marrow. Dice.

3. Pour wine into wide sauté pan. Add shallots, peppercorns. Reduce by 1/3. Add herbs, beef stock. Reduce by half.

4. Strain. Season. Whisk in butter in stages. Once sauce is glossy. Add marrow with sauce off the heat and serve. 

Bordelaise Sauce - Perfect for steak

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