Side Pannel
Bordelaise Sauce
Ingredients List
- 1 1/2 qt Demi glace
- 1 c Shallot; brunoise
- 1 tb Black peppercorns; crushed
- 1 oz Olive oil
- 1 Bouquet garni
- 1 qt Burgundy wine
- 1 c Italian flatleaf parsley;
- -chopped small
- 1 lb Bone marrow; poached &
- -chopped
Directions
1. Sweat shallots, pepper, and garni in olive oil until shallots are
transparent.
2. Add wine and reduce until syrup-like consistency.
3. Add demi-glace and simmer for 15 minutes, skim the scum as needed.
4. adjust seasonings if needed. If needed Thicken with arrowroot / thin
with vegetable stock.
5. add parsley.
6. Garnish with bone marrow
NOTES : Yields - 1 1/2 Quarts
transparent.
2. Add wine and reduce until syrup-like consistency.
3. Add demi-glace and simmer for 15 minutes, skim the scum as needed.
4. adjust seasonings if needed. If needed Thicken with arrowroot / thin
with vegetable stock.
5. add parsley.
6. Garnish with bone marrow
NOTES : Yields - 1 1/2 Quarts
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