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Bordelaise
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Sauces |
| Yield: |
1 qt. |
| Ingredients |
Amount |
Method |
| Red Wine |
4 ounces |
Reduce wine with shallots, pepper, thyme
and bay leaf by boiling for several
minutes,
until almost all liquid is gone.
Add the Espagnole sauce, and simmer
for 30
minutes.
Finish with butter and strain through cheesecloth. |
| Shallots, chopped |
3 each |
| Black Peppercorns, cracked |
1 tsp. |
| Fresh Thyme |
1 Tbl. |
| Bay Leaf |
1 each |
| Espagnole Sauce |
1 qt. |
| Clarified Butter |
4 oz. |
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| Chef's Tips: |
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In classic preparation, 1 pound of poached,
diced beef marrow may be added to sauce
at
end.
This sauce is generally served with beef
tenderloin or sirloin. |
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