Bordelaise sauce

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Preparation info
  • Makes approximately

    250 ml

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A sauce from the Bordeaux region of France, traditionally made with wine, shallots and bone marrow. The bone marrow in this particular recipe however is optional as the sauce is also delicious without it. It is pictured here with grilled steak.

Ingredients

  • 300 g (10 oz) beef shin bone with marrow, cut into 10 cm (4 inch) lengths, optional
  • 4 French sha

Method

  1. If using the shin bone, prepare it by placing the pieces of bone in enough cold water to cover, then simmer for about 5 minutes, or until the marrow slips out easily. Thinly slice the marrow.
  2. Place the shallots in a wide-based pan with the peppercorns, thyme and bay leaf. Stir in the red wine and bring to the boil. Reduce by simmering briskly for about 3 minute