Sauce: Bordelaise
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Bordelaise Sauce” from www.ricardocuisine.com
Ingredients
- 2 to 3 beef marrow bones - 2 chopped shallots - 2.029 tbsp (30 mL) butter - 1.014 tbsp (15 mL) brown sugar - 8.454 fl oz (250 mL) Bordeaux red wine - 1 fresh thyme sprig - 8.454 fl oz (250 mL) demi-glace - 1.014 tbsp (15 mL) Cognac or brandy - 2.029 tbsp (30 mL) chopped parsley - Salt and pepper, to taste
Instructions
1. Extract marrow; if stuck, warm bones at 350 F (180 C) for 8-10 minutes. Slice marrow 0.394 inch (1 cm) thick. 2. Soften shallots in butter over moderate heat. Add sugar; cook 1 minute. Add wine and thyme; boil until halved, about 10 minutes. 3. Add demi-glace; simmer about 10 minutes until syrupy. Add Cognac, discard thyme, season. 4. Brown marrow on both sides over high heat. Add sauce; heat gently until marrow is cooked through. Add parsley; serve. US volumes and slice thickness are rounded like-unit conversions from unchanged source metric quantities. The source uses Canadian metric cups and tablespoons, not exact US customary measures. Published oven-temperature pair retained as rounded cooking settings. Yield: 4 servings Source: Adapted from RICARDO, Bordelaise Sauce. https://www.ricardocuisine.com/en/recipes/5806-bordelaise-sauce
Per serving | Servings: 4
Generated: 2026-11-10T01:33:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Trans fat is a known subtotal, with data for 5 of 7 ingredients. Sugar is a known subtotal, with data for 6 of 7 ingredients. Missing contributions are unknown, not zero.