Sauce Bordelaise

Ingredients

• two ounces of very finely minced shallots
• half a pint of good red wine
• a pinch of mignonette pepper
• bits of thyme
• bits of bay leaf
• half a pint of half-glaze
• two tablespoonfuls of dissolved meat glaze
• a few drops of lemon juice
• four ounces of beef marrow

Method

1. 1

   Put shallots, red wine, pepper, thyme, and bay leaf in a vegetable pan.

2. 2

   Reduce wine by three-quarters, add half-glaze, and simmer for half an hour.

3. 3

   Strain and finish with meat glaze, lemon juice, and poached beef marrow.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 80. The excerpt below is the record exactly as published.

SAUCE BORDELAISE PUT into a vegetable pan two ounces of very finely minced shallots, half a pint of good red wine, a pinch of mignonette pepper and bits of thyme and bay leaf. Reduce the wine by three- quarters and add half a pint of half-glaze. Allow the sauce to simmer for half an hour. Skim from time to time and strain through a sieve. When dishing it up, finish with two tablespoonfuls of dissolved meat glaze, a few drops of lemon juice and four ounces of beef marrow

Cook this with the app: pantry check, scaling, and the assistant.