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Sauce Bordelaise
Recipe type: Sauce
Cuisine: French
To serve with broiled meat.
  • 3 shallots, finely chopped
  • ½ bay leaf, thyme
  • salt, coarsely ground pepper
  • 1 cup (2.5 dl.) good red Bordeaux wine
  • 1 cup espagnole sauce
  • marrow of 2 large bones (50 gr.)
  • 1 tbsp. cognac
  • 1 tbsp. butter
  1. Remove the marrow from the bones by cracking the bones with a small hatchet or scooping it out with a knife dipped in hot water.
  2. Slice or dice the marrow and poach in salted boiling water 3-5 minutes.
  3. Drain and keep aside.
  4. Cook the shallots, bay leaf, thyme and pepper in the red wine and boil until reduced to ½ cup.
  5. Add 1 cup espagnole sauce.
  6. Bring to a boil and add the cognac.
  7. Taste for seasoning.
  8. Remove from fire and add the butter and the marrow.