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     title: bordelaise sauce
categories: professional, sauce
  servings: 1

      1 c  red wine
      2 oz shallot
    1/4 t  peppercorns
    1/8 t  thyme
      1    bay leaf
      1 qt demiglaze
      2 oz unsalted butter
           marrow

combine red wine, shallots, peppercorns, thyme, and bay leaf in a
saucepan, over a medium flame
heat and stir to reduce by three-fourths 
add demiglaze and simmer for 15-20 minutes 
strain through a chinois or cheesecloth 
swirl in butter 
poach marrow in salted water, drain 
use to garnish sauce
serve hot or warm

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