Bordelaise sauce

Time 30 minutes
Yields Makes one-half cup
Bordelaise sauce

Pour the wine into a small heavy-bottomed saucepan. Add the shallot, thyme and bay leaf. Bring to a simmer over medium-high heat and cook for about 8 to 10 minutes, until the liquid is reduced to about 2 tablespoons.


Add the veal stock, Madeira and peppercorns and simmer over medium-high heat for 8 to 10 minutes, until reduced to about one-third cup.


Strain the reduction into another small saucepan. Add the glace, salt, butter, lemon juice and marrow, if using, and swirl to combine over low heat, until the sauce comes together and the marrow just begins to melt, about 3 minutes. Serve immediately.

Classic bordelaise sauce is finished with beef marrow. Ask the butcher to cut 2 pounds large beef marrow bones lengthwise. Soak the bones overnight in salt water. Remove the marrow from the cut bones; reserve the bones to make stock another time. Traditionally, this sauce is made with Bordeaux (look for a decent inexpensive one); Pinot Noir makes a good substitute.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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