Bordelaise sauce

1. 1

   Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes.

2. 2

   Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds.

3. 3

   In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through.

4. 4

   Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened.

5. 5

   Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.

6. 6

   The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving.

1 serving ≈ 75 g

Nutrition values are estimates. - means data is unavailable.