How To Make Bordelaise Sauce

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Bordelaise sauce is a classic French sauce that's rich and velvety. It's the best thing to serve with prime rib, filet mignon and other specialty cuts.

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Use beef marrow bones for a silkier bordelaise sauce. Just push the marrow out of the bones and into a pan.

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Add beef broth to the marrow and poach until the marrow is soft and a bit grayish in color.

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This velvety homemade sauce starts with shallots, herbs and red wine reduced to a syrupy glaze.

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Let the wine and shallots simmer until there's about 1/3 cup remaining in the saucepan. Set aside.

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Combine the wine reduction with demi glace in a saucepan and simmer for 10-15 minutes.

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Combine the wine reduction with demi glace in a saucepan and simmer for 10-15 minutes.

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Remove the bone marrow from the broth & mince it. 

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Transfer the bone marrow to the bordelaise sauce to heat through.

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Make this sauce for your next special occasion.

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