Bordelaise sauce (2)
Instructions
FRY in butter I chopped scallions; Add the beef marrow, thyme, bay leaf and, when the shallot begins to Cook, even the red wine, which will then reduce to 1/4 of its volume before turning off the fire and pass it through a pass.
Put on the heat the sauce and add the Spanish sauce, or a glass of boiling water in which you will loose the nut meat broth.
Let simmer for 1/4 of an hour, then add the lemon juice and remove from heat.
If necessary, adjust salt, but keep in mind that the nut soup is salty.
Ingredients and dosing for 4 persons
- 100 g of ox marrow
- 20 cl of full-bodied red wine
- 1 shallot
- 25 g of butter
- 1 pinch of powdered thyme
- 1/2 leaf laurel
- 20 cl of spanish sauce (or 1 nut meat broth)
- 1 teaspoon of lemon juice
- Salt (if needed)