For the last 100 years or so, bordelaise sauce has been made with red wine and has contained little cubes of marrow. In the first half of the nineteenth century, it was made with white wine—Carême called for Sauternes, tarragon, lemon, cloves, bay leaf, and veal broth—but here I give the “modern” version. The marrow is a nuisance if you’ve decided to do this at the last minute, since marrow is best if soaked overnight in salt water. So unless you’ve got a butcher on the corner and are thinking ahead, forget the marrow. If you don’t have broth or concentrated broth, just finish the reduced wine with the butter.