Bordelaise Sauce
| Yield: | 6 Servings |
| Categories: | Vegetables, Beef, Sauces |
| 3 | lg | Shallots, Minced |
| 2/3 | c | Dry Red Wine |
| Salt And Freshly Ground Black Pepper, To | ||
| Taste | ||
| 1 | ts | Chopped Fresh Thyme |
| 4 | tb | Butter |
| 1 | tb | Unbleached Flour |
| 1 | c | Brown Stock, Boiled Over High Heat Until |
| Reduced To 2/3 Cup | ||
| 2 | tb | Beef Marrow, Cubed, Poached 5 Minutes In |
| Simmering Water To Cover, And Drained | ||
| 3 | tb | Chopped Fresh Parsley |
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