Sauce Bordelaise (Red Wine and Marrow Sauce)

Ingredients

• 3 décilitres red wine
• 2 spoonfuls chopped shallots
• mignonnette
• thyme
• half a bay leaf
• 1 décilitre sauce Espagnole
• 1 spoonful dissolved glace de viande
• juice of a quarter of a lemon
• 50 grammes beef marrow

Instructions

1. Reduce the red wine by three quarters with the chopped shallots, the mignonnette, the thyme and the half bay leaf.
2. Add the sauce Espagnole and skim for a quarter of an hour.
3. Pass through a cloth or through the tammy.
4. Finish, off the fire, with the dissolved glace de viande, the lemon juice, and the poached beef marrow.