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Bone Marrow Bordelaise Sauce

Bone marrow adds a decadent flavour and rich smoothness that perfectly complements the red wine in this sauce. Pair it with slower-cooked cuts, such as meat dishes prepared using the sous vide method.

Bone Marrow Bordelaise Sauce – Recipe
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What you need

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Sauce

    • Heat oil in a pan over medium heat. Add eschalots and garlic, then cook until golden. Set aside.
    • In a large saucepan, simmer pinot noir until reduced by a third. Add 600ml of water and bring to a boil.
    • Whisk in KNORR Jus and simmer for 2–3 minutes, continuing to whisk until smooth.
    • Gradually whisk in the bone marrow until melted and well combined.
    • Simmer gently for 5 minutes before adding eschalots.
    • Keep simmering for 3–4 minutes, while stirring. Remove, then serve.