Bone Marrow Bordelaise Sauce

Name: Bone Marrow Bordelaise Sauce
Yield: 10
Ingredients: 20.0ml Olive oil; 100.0g Eschalots, finely chopped; 3.0x Garlic cloves, crushed; 250.0ml Pinot noir; 85.0g KNORR Jus Gluten Free 1.8kg; 50.0g Bone marrow, finely chopped

Bone marrow adds a rich, decadent smoothness and perfect balance to the red wine in this sauce. It provides a great match for slower-cooked cuts, such as those prepared using the sous vide method.

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Method

Olive oil 20.0 ml
Eschalots, finely chopped 100.0 g
Garlic cloves, crushed 3.0 x
Pinot noir 250.0 ml
KNORR Jus Gluten Free 1.8kg 85.0 g
KNORR Jus Gluten Free 1.8kg
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Bone marrow, finely chopped 50.0 g

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Bone marrow adds a rich, decadent smoothness and perfect balance to the red wine in this sauce. It provides a great match for slower-cooked cuts, such as those prepared using the sous vide method.

...

Preparation

Method
- Heat olive oil in a pan over medium heat. Add eschalots and garlic and cook until golden. Set aside.
- In a large pan, simmer pinot noir until reduced by a third. Add 600 ml of water and bring to the boil. Whisk in KNORR Jus Gluten Free, simmer for 2-3 minutes, and continue whisking until smooth.
- Gradually whisk in the bone marrow until well combined and melted. Gently simmer for 5 minutes, then add eschalots. Simmer gently for 3–4 minutes, stirring, then serve.

Australian

Casual Dining

Sauces & Marinades

Other European