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Sauce bordelaise

Bordelaise sauce



  • Remove the marrow by pressing it with your thumb so that it comes out of the bone. If the marrow resists, reheat the bones in a preheated 350°F oven for 8 to 10 minutes and try again. If necessary, remove it using a small knife.
  • In a small saucepan, pour a drizzle of olive oil and sweat the garlic, French shallot and thyme.
  • Deglaze with a cup of Bordeaux red wine.
  • Bring to a boil and reduce until the sauce is syrupy, about 10 minutes.
  • Add the beef stock, bring to the boil, then reduce the heat to low and reduce by a quarter.
  • Incorporate the marrow using a whisk to emulsify the sauce.
  • Pass the sauce through a sieve and serve over a medium rare rib-eye.