---------- Recipe via Meal-Master (tm) v8.01

      Title: Bordelaise Sauce
 Categories: Sauces, Vegetables, Beef
      Yield: 6 servings

      3 lg Shallots; minced
    2/3 c  Dry red wine
           Salt and freshly ground
           -black pepper; to
           -taste
      1 ts Fresh thyme; chopped
      4 tb Butter
      1 tb Unbleached flour
      1 c  Brown stock; boiled over
           -high heat until
           -reduced to 2/3 cup
      2 tb Beef marrow; cubed,
           -poached 5 minutes in
           -simmering water to cover,
           -and drained
      3 tb Fresh parsley; chopped

  Here is a rich, delicious sauce for special occasions. Serve it
  with grilled steak or roast beef for a really elegant dining
  experience. Ask your butcher for the marrow; its rich flavor is
  indispensable to the recipe. This sauce can be prepared up to two
  days in advance. Before serving, rewarm over low heat until very
  hot.

  Place the shallots, wine, salt and pepper, and thyme in a small
  saucepan and bring to a boil.  Continue to boil until the liquid is
  reduced by one half.  Remove from the heat and strain through a
  sieve.

  Melt 1 tb of the butter in a heavy saucepan over medium heat. Stir
  in the flour, turn down the heat to low, and cook until browned,
  about 2 minutes. Then pour in the stock and continue to simmer over
  low heat for another 15 to 20 minutes, stirring from time to time.
  Stir in the reduced wine and marrow and cook several minutes
  longer. Remove from the heat, beat in the remaining butter and stir
  in the parsley. Check and correct the seasonings, if necessary and
  serve very hot.

  Yield: About 1 cup.

  From The Complete Book Of Sauces by Sallie Y. Williams

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