Bordelaise is a rich, velvety French wine sauce that elevates anything you add it to. Made with demi glace, red wine and bone marrow, this luscious Bordelaise Sauce is perfect to garnish fine roasts and steaks.
1cupDemi-Glacestore bought or Cheater's Demi Glace From This Site
1 ¼cupsred winesuch as Beaujolais
1sprigthyme
1bay leaf
2tablespoonsshallotminced
2ouncesmarrowfrom about 1 pound beef bones
1 15ounce canlow sodium beef broth
1pepperfreshly ground
Instructions
In a medium saucepan add the wine, thyme, bay leaf and shallots. Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.
While the wine simmers, use the end of a small spoon to push the marrow out of the bones and transfer to a small saucepan. Add the beef broth to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray - just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.
When the wine has reduced, add the demi-glace and a grind of fresh pepper. Simmer on a medium low heat for 10-15 minutes.
Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Serve with steaks or roasts.
Notes
You can add sautéed mushrooms to the sauce -- saute until browned, making sure there's no excess liquid and stir into the sauce at the last minute.