Sauce Bordelaise

Preparation info
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By Robert Carrier

Published 1965

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  • ½ pint brown sauce
  • 2 shallots, finely chopped
  • 1 clove gar


Simmer finely chopped shallots and garlic in a small saucepan with wine and bay leaf until wine is reduced to half the original quantity. Add Brown Sauce and simmer for 20 minutes, carefully removing any scum that rises. Strain the sauce and return it to the saucepan.

Poach finely sliced marrow in boiling salted water for 5 minutes; drain and add