Sauce bordelaise rouge

Red wine sauce

Preparation info
  • Makes about

    400 ml

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

Ingredients

  • 450 ml (15 fl oz/ cups) good-quality red wine
  • 150

Method

Bring the wine, shallot, thyme and bay leaf to the boil in a pan and bubble until reduced to only a tablespoon. Pour in the stock (broth) and simmer for 15 minutes, skimming as necessary. Pass through a fine sieve into a clean pan, check the seasoning, then whisk in the butter. To give the sauce a meatier flavour, poach the beef marrow in very hot (but not boiling) water for 5 minutes, allow to