*  Exported from  MasterCook  *
 
                       BORDELAISE SAUCE - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Basics                           Sauces
                 Kasterchefs                      New york
                 Lcb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter, unsalted
    8       md           Shallots, roughly chopped
    1                    Garlic, clove, roughly
                         -- chopped
    1                    Bouquet garni ***
  750       ml           Wine, red, dry
    3       oz           Marrow, veal, OR
    3       oz           Marrow, beef
    2       tb           Flour, all-purpose
    3       c            Veal Stock **
 
        ** Recipe for this ingredient can be found
   elsewhere in database.
   
        *** Bouquet garni is a bag made of cheesecloth
   containing leek, parsley, thyme, and bay leaf tied
   inside of it.  It adds flavor and aroma to your dish
   without leaving the solid herbs and spices in the dish
   itself.  After use, the cheesecloth bag is removed and
   discarded.
   
        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
  
 
 
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