Bordelaise Sauce
Bordelaise Sauce
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| Yield |
| 18ounces |
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Bordelaise Sauce
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Ingredients
- 8ounces dry red wine
- 1ounces shallotsdiced
- 1each bay leaf
- 1sprig thyme
- 1pinch black pepper
- 16ounces Demi-glace
- a/n lemon juice
- 1ounce buttercold
Yield:
Instructions
- Combine red wine, shallots, bay leaf, thyme and pepper in a saucepan.
- Reduce by three-fourths, then add demi-glace and simmer for 15 minutes.
- Strain through a fine chinois.
- Monte au beurre with cold whole butter.
Recipe Notes
Classically, this sauce is served with poached bone marrow.
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