Red Wine Sauce with Beef Marrow

Preparation info
    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1988

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Ingredients

  • ½ oz (15 g) unsalted butter
  • ½ teaspoon chopped shallot

Method

In a saucepan, heat half the butter and, when very hot, add the shallot and brown lightly. Add the wine, seasoning and herbs, bring the sauce to the boil, and reduce rapidly until 2 tablespoons remain. Add the meat glaze and boil for 15 minutes. Strain the sauce through a very fine sieve; bring to t