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400 ml
Easy
Published 2016
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