|
|
Bordelaise Wine
Sauce - Sauce Bordelaise
A reduction of red wine, chopped shallots, crushed
peppercorns, thyme, and bay leaf is prepared.
Demi-Glace is added and the sauce it
is simmered for few minutes. The sauce is then strained
strained. The sauce may be garnished with diced or sliced
blanched bone marrow.
|
. |