Bordelaise Sauce

Ingredients

¼ tsp. thyme
4 oz. Burgundy Wine
3 oz. Chopped Shallots in Oil
1 quart water
½ cup Demi Glace Sauce
1 bay leaf
1 bunch parsley
3 oz. whole sweet butter, softened
salt and pepper to taste

Instructions

(yields 16-2 oz. portions)

Prepare the Demi Glace Sauce Mix. In a separate sauce pot sauté the Chopped Shallots in Oil for 3-4 minutes. Add the Burgundy, thyme, bay leaf, parsley and reduce by 2/3. Add the prepared Demi Glace Sauce Mix and simmer for an additional 20-30 minutes. Whisk in butter and adjust the seasonings with salt and pepper.

Traditionally marrow is added to Bordelaise sauce. Prior to adding it to the sauce, small dice one pound of marrow per quart, and poach. Bordelaise sauce is used on sweetbreads, chops, in stews, on steaks and grilled meats.