Bordelaise Sauce Master Chefs Recipe

• 2 Tbsp. Butter, unsalted
• 8 med Shallots, roughly minced
• 1 x Garlic, clove, roughly minced
• 1 x Bouquet garni ***
• 750 ml Wine, red, dry
• 3 ounce Marrow, veal, Or possibly
• 3 ounce Marrow, beef
• 2 Tbsp. Flour, all-purpose
• 3 c. Veal Stock **

1. *** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it.
2. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself.
3. After use, the cheesecloth bag is removed and discarded.
4. Heat butter in medium saucepan.
5. Add in the shallots and garlic and cook till soft, about 5 min.
6. Add in bouquet garni and wine; bring to a boil.
7. Meanwhile, in mixing bowl, mash together marrow and flour with fork till nearly smooth.
8. Whisk into wine mix and boil gently, whisking occasionally, till reduced by half.
9. Add in Veal Stock and simmer gently till thickened sufficient to coat a spoon lightly.

butter, shallots, garlic, bouquet garni, veal, beef, flour, veal stock

Taken from cookeatshare.com/recipes/bordelaise-sauce-master-chefs-89096 (may not work)