So long as you have food in your mouth you have solved all questions for the time being … Check This Amazing Recipe: Bordelaise sauce
How to Make Bordelaise sauce
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 4
Ingredients
- 2 tbsp olive oil
- 100g/3½oz shallots
- ½ garlic
- 1 fresh rosemary
- 3 fresh thyme
- ½ tsp sea salt
- 3 black peppercorns
- 375ml/13fl oz good red Bordeaux wine
- 150g/5½oz bone marrow
- 500ml/18fl oz jellied beef stock
Method
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Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes.
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Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds.
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In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through.
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Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened.
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Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.
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The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving.
