Building on a basic demi-glace, the bordelaise sauce is rich with even more depth of flavor. This is a perfect accompaniment to your veal, steak and roast dishes whether off the grill, stove or the oven. Adding some sliced truffle as I mention at the end makes this one of the most perfect sauces for me. I could sit down and eat it with a spoon!
7 oz Dry red wine1
1 TBLS Shallot, finely chopped
1 Thyme sprig
1 Bay leaf
Pinch of Salt
7 oz Demi-glace sauce
2 TBLS Butter
1 oz Beef marrow2
1 tsp Fresh Parsley, chopped
1Use a dry red wine with light to medium tannins (Pinot Noir, Merlot or light Cabernet Sauvignon)
2Dice the marrow, poach it and then drain it. Set it aside until it is needed.
In a saucepan, combine the red wine, shallots, thyme, bay leaf and salt. Over medium heat, reduce by two-thirds. Add the demi-glace and reduce by one-third. Stir as needed to keep from scorching. Add the butter and mix well.
Strain through a cheesecloth.
Place strained sauce over low heat. Add the poached bone marrow and parsley.
Note on variations:
I love truffles (both kinds but in this instance the fungus type) and will add sliced truffles to this recipe whenever I can get my hands on one. Add this at the same time as the bone barrow.