Bordelaise Sauce

Ingredients

• 3 décilitres red wine
• 2 cuillerées (spoonfuls) shallots, minced
• mignonnette (coarsely cracked pepper)
• thyme
• 1/2 leaf bay leaf
• 4 décilitres espagnole sauce (mother sauce)
• 1 cuillerée (spoonful) glace de viande (meat glaze)
• 1/4 lemon lemon juice
• 50 grammes beef marrow

Instructions

1. Reduce the red wine by three-quarters with the minced shallots, mignonnette, thyme, and half a bay leaf.
2. Add the espagnole sauce (a mother sauce). Skim the surface for about fifteen minutes, then strain through fine linen or cheesecloth.
3. Finish the sauce by incorporating the dissolved meat glaze, lemon juice, and the poached beef marrow (cut into dice or thin rounds).
4. This sauce is traditionally served with grilled dark meat from the butcher.