About
Bordelaise Sauce

Origin

A classic French sauce named after the Bordeaux region of France, which is famous for its wine. This rich brown sauce which combines red wine
and a rich brown veal stock

reduction called demi-glace is often referred to as "Sauce marchand de vins" (wine-merchant's sauce) because

they can afford to use good wine in a sauce.

Some cooks enrich this sauce by adding marrow.


Accompanies

Traditionally, bordelaise sauce is served with grilled beef or steak.




 

 

 


Recipe: Roasted Marrow Bones with Radish, Gremolata, Roasted Garlic &   Toast ......by Chef Will Prunty of Prime Meats, Brooklyn, NY.

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For The Marrow Bones

4” marrow bones split lengthwise  (Order Now)
Olive oil
Salt and pepper
Roasted @ 375 degrees for 15 minutes.

For the Gremolata:

Combine:
Chopped parsley
Chopped shallots
Chopped capers
Lemon zest
Extra Virgin Olive Oil
Fresh horseradish
Salt and pepper

For the Roasted Garlic

Peeled garlic cloves
1 bay leaf
1 sprig of fresh rosemary
Olive oil
Confit garlic cloves in enough oil to submerge the cloves.
Cook @ 200 degrees until cloves are gold brown.
Mash with a fork or puree with a blender.

 
 

 

 

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