Small Sauces: Bordelaise

Reduce by three-fourths 1 cup (240 mL) dry red wine, 2 oz (60 g) chopped shallots, ¼ tsp (1 mL) crushed peppercorns, a pinch of dried thyme, and ½ bay leaf. Add 1 qt (960 mL) demi-glace, simmer 15–20 minutes, and strain. Swirl in 2 oz (60 g) raw butter, cut in pieces. Garnish with diced or sliced beef marrow poached in salted water.