{"id":1518,"date":"2018-05-07T11:36:18","date_gmt":"2018-05-07T18:36:18","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1518"},"modified":"2018-05-07T11:36:18","modified_gmt":"2018-05-07T18:36:18","slug":"bordelaise-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/07\/bordelaise-sauce\/","title":{"rendered":"Bordelaise Sauce"},"content":{"rendered":"<h5 style=\"text-align: center\">Yield: 4 servings<\/h5>\n<h6 style=\"text-align: center\">Source lost<\/h6>\n<p>This classic French sauce is named for the great wine area of Bordeaux and is made with red wine, bone marrow, shallots, pepper and demi-glace. Bone marrow is listed as optional, but it is really a key ingredient.<br \/>\n<strong>NFB<\/strong> this is not a beginners sauce. There is nothing overly difficult here, but marrow and real demi-glace are specialty ingredients.<\/p>\n<ul>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup finely chopped shallots <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz butter (\u00bc stick) <\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">oz diced beef bone marrow *<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp cracked black peppercorn<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">sprig fresh thyme <\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup red wine (Use a good table wine) <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup demi-glace<\/span><\/li>\n<\/ul>\n<p>Melt butter in a sauce pan and saut\u00e9 shallots for approx. 2 minutes (until transparent). Add red wine and reduce for approx. 2-3 minutes (to an essence). Add thyme and peppercorns and reduce further for approx. 2-3 minutes (until almost no liquid remains).<\/p>\n<p>Add demi-glace and simmer for approx. 5-6 minutes (until sauce begins to thicken).<\/p>\n<p>In a separate pan, simmer diced bone marrow in water for 3-4 minutes. Drain water and add diced marrow to sauce and simmer for approx. 2 minutes. Serve over tournedos, beef tenderloin steaks, or rump steaks.<\/p>\n<p>Sauce is excellent over most cuts of grilled or roast beef, especially whole roasted beef tenderloin.<\/p>\n<p>*If bone marrow is not available, you can substitute butter instead. It\u2019s still a good sauce but it isn\u2019t Bordelaise.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 servings Source lost This classic French sauce is named for the great wine area of Bordeaux and is made with red wine, bone marrow, shallots, pepper and demi-glace. Bone marrow is listed as optional, but it is really a key ingredient. NFB this is not a beginners sauce. There is nothing overly difficult here, but marrow and real demi-glace are specialty ingredients. \u00bccup finely chopped shallots 1oz butter (\u00bc stick) 4oz diced beef bone marrow * \u00bctsp cracked&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/07\/bordelaise-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1518","post","type-post","status-publish","format-standard","hentry","category-general"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1518"}],"version-history":[{"count":0,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1518\/revisions"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}