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- Demi-GlaceCook preparation
Bordelaise Sauce
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Step 1 of 3
1 of 3
Reduce wine, shallot, thyme and bay by approximately three quarters.
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What you are cooking with
- 500 g Demi-Glace
- 250 ml Dry red wine
- 60 g Shallot, finely diced
- 5 g Thyme
- 1 Bay leaf
- 60 g Beef marrow, diced
- 10 ml Water