Basic Professional French Cooking
Sauce Bordelaise
Ingredients
Reduction:
50 g Shallots
3 g cracked Peppercorn, mignonette
1 sprig Thyme
1 Bay Leaf
1/4 liter Red Wine
1/4 liter Fond Brun (Espagnole or Demi-Glace)
40 g Bone Marrow, poached
Few drops of Lemon Juice (optional)
Salt
10 g Butter, cold
Procedure
-Place all the reduction ingredients into a saucepan and place over medium heat/ Reduce by 8/10s, then add brown sauce and cook for ten minutes.
-Pass through a chinois and add salt and lemon juice if needed (the lemon is used to accentuate the flavors, but it should not dominate). Bring to a simmer, remove from the heat and beat in the butter a little at a time (montér au beurre).
-Poach the marrow by plunging it into lightly salted water. Cook for several seconds, then refresh in ice water.
-Add the poached marrow to the sauce and keep warm for service.
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