Bordelaise Sauce

• 3 shallots large, minced
• 2/3 cup dry red wine
• salt
• freshly ground pepper
• 1 teaspoon chopped fresh thyme
• 4 tablespoons butter
• 1 tablespoon unbleached flour
• 1 cup stock brown, boiled over high heat until reduced to 2/3
• 2 tablespoons beef marrow cubed, poached 5 minutes in simmering water to cover and drained
• 3 tablespoons fresh parsley chopped

1. Place the shallots, wine, salt and pepper, and thyme in a small saucepan and bring to a boil. Continue to boil until the liquid is reduced by one half.
2. Remove from the heat and strain through a sieve.
3. Melt 1 Tbls of the butter in a heavy saucepan over medium heat. Stir in the flour, turn down the heat to low, and cook until browned, about 2 minutes. Then pour in the stock and continue to simmer over low heat for another 15 to 20 minutes, stirring from time to time. Stir in the reduced wine and marrow and cook several minutes longer. Remove from the heat, beat in the remaining butter and stir in the parsley. Check and correct the

shallots, dry red wine, salt, freshly ground pepper, thyme, butter, flour, stock brown, beef, parsley

Taken from www.yummly.com/recipe/Bordelaise-Sauce-1649042 (may not work)