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Candice of Boulder Colorado is having some confusion when making a tradional bordelaise sauce.

  • 2 Ounces chopped shallots
  • 1 TSP chopped thyme
  • 1 Bay leaf
  • 6 Cracked peppercorns
  • 1 Cup cabernet sauvignon
  • 1 Quart of demiglaze
  • 2 Ounce butter
  • ½ TSP poached bone marrow

Procedure:In a sauce pot add in shallots, thyme, bay leaf, peppercorns, and cabernet sauvignon and reduce by three-fourths.

Add in demigalze and simmer for 20 minutes.

Strain and swirl in raw butter and garnish with poached bone marrow.