Marrow Sauce

Name: Marrow Sauce
Cuisine: France
Ingredients: 1 batch Bordelaise sauce (wine and shallot reduction with demi-glace); 150–180 grams beef marrow; 1 tablespoon parsley, blanched and chopped; butter (optional, monter au beurre)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 batch Bordelaise sauce (wine and shallot reduction with demi-glace)
150–180 grams beef marrow
1 tablespoon parsley, blanched and chopped
butter (optional, monter au beurre)

Instructions

Prepare the Bordelaise sauce according to its standard method. If the sauce is intended specifically to accompany a vegetable, mount it with butter (monter au beurre) in ordinary proportions. Just before serving, finish the sauce by adding 150 to 180 grams of diced poached beef marrow and 1 tablespoon of blanched chopped parsley per liter of sauce.