Bordelaise Sauce- Master Chefs

* Exported from MasterCook *

BORDELAISE SAUCE - MASTER CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Sauces
Kasterchefs New york
Lcb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 Garlic, clove, roughly
-- chopped
1 Bouquet garni ***
750 ml Wine, red, dry
3 oz Marrow, veal, OR
3 oz Marrow, beef
2 tb Flour, all-purpose
3 c Veal Stock **

** Recipe for this ingredient can be found
elsewhere in database.

*** Bouquet garni is a bag made of cheesecloth
containing leek, parsley, thyme, and bay leaf tied
inside of it. It adds flavor and aroma to your dish
without leaving the solid herbs and spices in the dish
itself. After use, the cheesecloth bag is removed and
discarded.

Heat butter in medium saucepan.

Add the shallots and garlic and cook until soft,
about 5 minutes.

Add bouquet garni and wine; bring to a boil.

Meanwhile, in mixing bowl, mash together marrow
and flour with fork until nearly smooth. Whisk into
wine mixture and boil gently, whisking occasionally,
until reduced by half.

Add Veal Stock and simmer gently until thickened
enough to coat a spoon lightly.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Jean-Jacques Rachou, La Cote Basque
Restaurant, New York



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