28 Sauce Bordelaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 3 dl (½ pt or U.S. cups) of red wine into a small pan with 30 g (1 oz) finely chopped shallot; a little coarsely ground pepper; ½ a bay-leaf; and a sprig of thyme; reduce by three-quarters. Add 5 dl (18 fl oz or 24 U.S. cups) of Espagnole and allow to simmer gently for 15 minutes skimming as necessary. Pass through a fine strainer and finish the sauce with 1 tbs melted Meat Glaze; the juice of ¼ of a lemon; and 50 g (2 oz) bone marrow cut into small dice or slices and poached.

This sauce is specially suitable for serving with grilled red meat.