Recipe

A Bordelaise sauce is a classic steak sauce in which a dry red wine is reduced into the demi-glace making an incredibly rich and flavorful sauce.

To make it, sweat 100 g (3 1/2 oz) chopped shallots, 1 bay leaf, 1 sprig of time and 5 g of cracked peppercorns in a sauce pan.

 Add 500 mL of dry white wine and simmer for 15 minutes until reduced by three-fourths.

Then add your demi-glace and simmer for another 15 minutes. Strain through a fine strainer.

 Finish the sauce with 60 g of meat glaze (Brown Stock reduced by 9/10s) and mount with 100 g (3 1/2 oz) of butter.

Classic garnish for this sauce is poached sliced beef marrow.