Bordelaise Sauce, Inspired by the Larousse Gastronomique

by TAG Editor

This is a wine reduction sauce most often accompanying steaks. It can also be served with game.

Ingredients:
1/3 cup of Wine Reduction* click for recipe
1 cup of Demi-Glace*
2 tablespoon butter
2 ounces of diced beef marrow (exclude if you want a smooth sauce)
2 teaspoon finely chopped parsley (exclude if you want a smooth sauce)

Combine Wine Reduction and Demi-Glace. Warm on stove and beat in butter. Add finely diced beef marrow. Cook on low for a minute or two more. Add finely diced parsley. Serve with beef or game.