Bone Marrow Bordelaise

Deep brown in color, bordelaise gets its delectably rich flavor from the demi-glace and bone marrow. These meaty flavors beg to be served with equally gamey fare like grilled steak or roast beef.

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Prep Time 15

Cook Time 25

Total Time 40

Course Sauce

Cuisine French

Calories 250 kcal

Ingredients

1 cup red wine
2 sprigs fresh thyme
2 shallots , finely diced
1 bay leaf
1 cup jus de veau lie (or demi-glace)
1 bone marrow bone
2 tablespoons canola oil
1 tablespoon chilled unsalted butter , diced
1 tablespoon flat leaf parsley , finely chopped
1 teaspoon fresh rosemary , chopped
1 teaspoon fresh thyme , chopped
Salt and freshly ground pepper , to taste

Wine Pairing

Red Blend

Instructions

SWEAT the shallots in oil in a saucepan then add red wine, 2 sprigs of thyme and bay leaf into the pan and set over medium heat. Bring to a boil then reduce to a simmer. Reduce by half.
ADD the veau to the pan and bring the mixture to a boil again. Skim away any impurities.
REMOVE marrow from bone and cut into a small dice.
WHISK in the bone marrow, butter and remaining herbs and reduce until it coats the back of a spoon. Salt and pepper to taste.
STRAIN and serve immediately.

Nutrition

Calories: 250kcalCarbohydrates: 5gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 0gSugar: 1gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Keyword austin texas, bone marrow, Bone Marrow Bordelaise, demi-glace, french sauces, sauce, sauce recipes

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Matthew Hyland Owner/Executive Chef of Emily, Emmy Squared and Emily WV, was born in Brooklyn. This is where his parents read him sarcastic quips from Zagat before bed, and he adopted a lifestyle of eating pizza and dumplings that continues to this day. When his family moved to Greenwich, Connecticut, Matt quickly picked up lacrosse, which in retrospect was a solid ten years of training to use a pizza peel. After college in Rhode Island, Matt moved back to New York. Armed with a computer science degree, a pizza-loving girl on his arm and a passion for food, he enrolled at the Institute of Culinary Education (ICE), and he’s been cooking ever since. To Matt, EMILY is an American pizza place that pays homage to the two places he grew up – the two pizza capitals of the world – New York and Connecticut. In April 2016, Matt and Emily opened EMMY SQUARED in Williamsburg, offering New York City’s first and only Detroit-inspired square pizzas in addition to nostalgic American fare. When he is not in the kitchen, Matt is looking at Google Maps, dreaming of clam shacks, keeping the secret “Matt” pizza under wraps and trying to convince Emily to eat dumplings.

Bone Marrow Bordelaise