Mary & Martha's Kitchen Recipe

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Bordelaise Sauce - Master Chefs Recipe 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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<h1>Bordelaise Sauce - Master Chefs</h1> <h2>Recipe</h2><p> <P>2 tb Butter, unsalted <P>8 md Shallots, roughly chopped <P>1 Garlic, clove, roughly <P>-- chopped 1 Bouquet garni *** <P>750 ml Wine, red, dry <P>3 oz Marrow, veal, OR <P>3 oz Marrow, beef <P>2 tb Flour, all-purpose <P>3 c Veal Stock ** <P>** 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 <div><a href='http://www.maryandmarthaskitchen.com/Bordelaise_Sauce_-_Master_Chefs/11980/' title='Bordelaise Sauce - Master Chefs Recipe'>Bordelaise Sauce - Master Chefs Recipe</a></div>

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