Sauce Bordelaise au vin rouge

Name: Sauce Bordelaise au vin rouge
Total time: 40 min
Yield: Serves 4
Cuisine: Bordeaux region
Ingredients: 500 ml (2 cups) full-bodied red Bordeaux; 500 ml (2 cups) brown veal stock; 200 g (7 oz) beef bone marrow; 3 shallots, finely chopped; 100 g (7 tbsp) cold unsalted butter; 1 bouquet garni (thyme, bay leaf, parsley); 1 teaspoon cracked peppercorns; 1 tbsp all-purpose flour; 30 g (2 tbsp) unsalted butter for the roux; 1 tbsp cognac

Bordelaise red wine sauce with bone marrow

⏱ 40 minServes 4Medium180 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)full-bodied red Bordeaux
500 ml (2 cups)brown veal stock
200 g (7 oz)beef bone marrow
3shallots, finely chopped
100 g (3½ oz)cold unsalted butter
1bouquet garnithyme, bay leaf, parsley
1 tspcracked peppercorns
1 tbspall-purpose flour
30 g (1 oz)unsalted butterfor the roux
1 tbspcognac

500 ml (2 cups) full-bodied red Bordeaux
500 ml (2 cups) brown veal stock
200 g (7 oz) beef bone marrow
3 shallots, finely chopped
100 g (3½ oz) cold unsalted butter
1 bouquet garni thyme, bay leaf, parsley
1 tsp cracked peppercorns
1 tbsp all-purpose flour
30 g (1 oz) unsalted butter for the roux
1 tbsp cognac

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed saucepan (22 cm / 9 in)

1 small saucepan for the marrow (14 cm / 5½ in)

1 warmed sauceboat for serving

03 — Method

Cook the chopped shallots in 30 g (2 tbsp) butter for 5 minutes without browning.
Sprinkle the flour over the shallots and stir for 2 minutes to make a brown roux.
Pour in the red wine, bring to a boil and reduce by half over high heat.
Add the brown veal stock, bouquet garni and cracked pepper and simmer gently for 30 minutes.
Meanwhile, poach the marrow in simmering salted water for 5 minutes, then slice it.
Strain the sauce through a fine sieve, then stir in the cognac.
Off the heat, whisk in the cold butter in small cubes and add the marrow slices to serve.