Bordelaise Sauce




Demi-glace                                                          500 ml

Shallots                                                               50 g

Red wine                                                             250 ml

Mignonette pepper                                              pinch

Thyme                                                                 1 sprig

Bayleaf                                                                1 small

Beef marrow                                                       100 g

Lemon juice

Meat glaze                                                           40 ml


  1. Poach the beef marrow.
  2. Peel the shallots and cut them into fine dice.  Put them into a saucepan with the pepper, thyme, bayleaf and red wine, bring to the boil and reduce by a third.
  3. Add the demi-glace and simmer for 30 minutes.
  4. Strain through a muslin cloth.
  5. Reboil and add the lemon juice, the meat glaze and the beef marrow finely chopped.
  6. Adjust the seasoning and consistency.