Made with a Cheater's Demi Glace, red wine and bone marrow. Luscious and rich, Bordelaise Sauce is perfect to garnish fine roasts and steaks.
Course Side Dish
Keyword gravy, sauce
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1cupDemi-Glacestore bought or Cheater's Demi Glace From This Site
1 1/4cupsred winesuch as Beaujolais
2ouncesmarrowfrom about 1 pound beef bones
1 15ounce canlow sodium beef broth
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.
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.