This classic French sauce is the perfect accompaniment for grilled red meats. Rich in flavor with Bordeaux wine, shallots, and melting bone marrow, it brings undeniable elegance to your table.
⏱️70 min
📊Medium
👥6 servings
🍽️Main
festivefamily
Ingredients
500 mlred Bordeaux wine
4 piècesshallots
150 gmarrow bones
250 mlveal or beef stock
2 brinsfresh thyme
1 feuillebay leaf
30 gbutter
15 gflour
1 pincéefreshly ground pepper
1 pincéesalt
Instructions
1PREPARE THE SHALLOTS AND MARROW: Peel and thinly slice the shallots to release their delicate aromas. Extract the marrow from the bones by pushing it out with a small knife or placing the bones in a 180°C oven for a few minutes. Reserve the marrow in a bowl of cold water to keep it firm and white until needed. This step is crucial as the marrow will give the sauce its characteristic richness and velvety texture.
2REDUCE THE WINE: Pour the Bordeaux wine into a heavy-bottomed saucepan and bring to a boil. Add the sliced shallots, fresh thyme, and bay leaf. Allow to reduce over medium-high heat for 20 to 25 minutes until the volume is reduced by half and the alcohol evaporates. You should obtain approximately 250 ml of concentrated wine with a deep color and intense caramelized grape aroma.
3PREPARE A BEURRE MANIÉ: In a small bowl, mash the softened butter with the flour using a fork to obtain a homogeneous and smooth paste. This mixture, called beurre manié, will thicken the sauce and give it a creamy texture without requiring cream. Ensure the butter and flour are well incorporated to avoid lumps when adding to the sauce.
4ADD THE STOCK AND BIND THE SAUCE: Pour the veal or beef stock into the saucepan containing the reduced wine with shallots. Bring to a simmer then gradually incorporate the beurre manié while whisking constantly. Cook for 3 to 4 minutes, continuing to whisk until the sauce thickens slightly and achieves a smooth and glossy texture. The sauce should coat the spoon without being too thick.
5STRAIN THE SAUCE: Pour the sauce through a fine sieve or strainer lined with cheesecloth into a clean saucepan. Using a spatula, press lightly on the shallots to extract all their juice without forcing them through. This step produces a smooth and refined sauce, characteristic of classic bordelaise. Discard the cooked shallots and aromatic herbs after straining.
6INCORPORATE THE MARROW AND FINISH: Remove the marrow from its cold bath and cut it into small dice approximately 1 cm. Pour the marrow into the sauce off the heat and mix gently to avoid breaking it. Taste and adjust the seasoning with salt and freshly ground pepper. The sauce should be rich, glossy, and slightly pearlescent. Serve immediately in a warmed sauce boat as an accompaniment to grilled red meats, prime rib, or a good steak.