Bordelaise Sauce - Master Chefs
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1 servings
2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 Garlic, clove, roughly
-- chopped
Bouquet garni, (leek,
-- parsley, thyme, and bay
-- leaf tied together in a
-- cheesecloth bag)
1 Wine, red, dry (750 ml)
-- entire bottle
3 oz Marrow, veal, OR
3 oz Marrow, beef
2 tb Flour, all-purpose
3 c Veal Stock **
** See other recipe for Veal Stock
: 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
From: Dale Shipp Date: 08-05-94 (15:05) Sound
Advice (628) Cooking
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