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BORDELAISE SAUCE II (FOR GRILLED MEAT)

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BORDELAISE SAUCE II (FOR GRILLED MEAT)



Boil dawn by two-third 2 dl red wine with 1 tablespoon chopped shallot, a spring of thyme, a piece of bay leaf, and a pinch of salt. Pour in 2 dl DEMI GLACE SAUCE. Boil dawn by one-third, remove from heat, add 25 g butter, and strain. Add 25 g beef marrow cut in dice, poached, and drained, and 1 teaspoon chopped parsley.

Grilled meats served with BORDELAISE SAUCE are usually garnished with slices of poached and drained MARROW.


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