Sauce Bordelaise

Bordelaise Sauce

Preparation info
  • Makes about

    240 milliliters

    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 40 grams ( ounces) bone marrow
  • 270 milliliters (1


Prepare your mise en place.

Bring a medium saucepan of water to boil over high heat. Add the marrow and poach for about 15 seconds or just until set.

Immediately remove from the heat, drain, and refresh the marrow in an ice-water bath. Pat dry and, using a chef