• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sauce Bordelaise

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1 1/2 c Dry red wine
  • 1 1/2 ts Crushed fresh thyme
  • 1 Bay leaf
  • 1/3 c Finely chopped shallots
  • 1/8 ts Freshly ground black pepper
  • 1/2 c Brown sauce
  • 1/4 c Beef marrow; refrigerated in
  • -water
  • 1/4 ts Lemon juice
  • 1/2 ts Salt


2 tb Clarified butter
1 Veal shank
1 lb Veal bones
2 lb Chicken parts
2 Onions; chopped
2 Carrots; chopped
2 Stalks celery; chopped
2 Medium-size leeks; chopped
1 Clove garlic; unpeeled
Several sprigs parsley
2 Sprigs fresh thyme
1 Bay leaf
8 Black peppercorns
2 Tomatoes; chopped
1/2 c Tomato puree
5 tb Arrowroot powder

Combine the red wine, thyme, bay leaf, shallots, and pepper in a sauce pan
and boil briskly until reduce by half. Add the Brown Sauce and shisk until
combined. Drain the beef marrow and dice in 1/4-inch cubes. Add to the
sauce with the lemon juice and salt. Simmer until combined, but do not
allow to boil. BROWN SAUCE: Heat clarified butter in large, heavy skillet
over high heat. Brown bones & chicken parts in batches until well browned;
transfer to 8-10 quart stock pot. In same skillet, brown onions, carrots,
celery, & leeks. Transfer to stock pot. Deglaze skillet with 1 quart water,
scraping sides and bottom. Add to stock pot.Add remaining ingredients but
carrots.Cover 4-5 quarts cold water. Simmer slowly over moderate heat for
several hours until stock is reduced substantially. Strain & discard solid
ingredients. Dissolve arrowroot powder in 1/3 cup cold water & whisk into
stock. Return to a simmer and cook 8-10 minutes to thicken.



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