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.