Name: Bordelaise sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes approximately 250 ml (8 fl oz)
Cuisine: France
Ingredients: 4 French shallots, very finely chopped; 300 g (10 oz) beef shin bone with marrow, cut into 10 cm (4 inch) lengths, optional; ½ bay leaf; 1 sprig of fresh thyme; 400 ml (12¾ fl oz) red wine; 15 g (½ oz) unsalted butter, cubed and chilled; 400 ml (12¾ fl oz) brown veal stock; 6 peppercorns

Preparation info

Makes approximately
250 ml

Difficulty
Easy
Ready in
30 min

Appears in

Sauces

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

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.
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

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Bordelaise sauce

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