Bordelaise Sauce
Source of Recipe
Jean-Jacques Rachou, La Cote Basque Restaurant, New York
List of Ingredients
2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 Garlic, clove, roughly
-- chopped
1 Bouquet garni ***
750 ml Wine, red, dry
3 oz Marrow, veal, OR
3 oz Marrow, beef
2 tb Flour, all-purpose
3 c Veal Stock **Recipe
Heat butter in medium saucepan.
Add the shallots and garlic and cook until soft, about 5 minutes.
Add bouquet garni and wine; bring to a boil.
Meanwhile, in mixing bowl, mash together marrow and flour with fork
until nearly smooth. Whisk into wine mixture and boil gently, whisking
occasionally, until reduced by half.
Add Veal Stock and simmer gently until thickened enough to coat a
spoon lightly.
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