Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.

Today, chef Eric Trochon invites you to make a Bordeaux sauce, a recipe taken from his book "Sauces" published by Le Chêne.

Ingredients (for about 40 cl of sauce) 

  • 120 g shallots

  • 50 cl of red wine (bordeaux)

  • ½ teaspoon mignonnette pepper 

  • 2 juniper berries

  • Thyme fragments

  • 1 bay leaf

  • 40 cl of Spanish sauce or reduced meat juice

  • 15g butter

  • Salt

  • 50 g poached beef marrow

Production :

Preparation (25 min)

  • Chop then finely chop the shallots.

  • Rinse them under a stream of water and drain them.

  • In a saucepan, pour the red wine with the chopped shallots, mignonnette pepper, juniper berries, thyme fragments and a bay leaf.

    • Reduction and finishing (25 min)

  • Reduce to ¼ of the volume.

  • Add the Spanish sauce, cook for 20 minutes over low heat.

  • Pass through a Chinese cheesecloth, pressing firmly.

    Assemble the butter sauce.

    Check the seasoning. 

  • Add poached diced marrow.

    • Tips & techniques: preparing the marrow 

  • Put the marrow in a bowl of ice water with ½ teaspoon of salt.

    Reserve in the fridge for 12 hours.

    The marrow will disgorge and turn white. 

  • Poach the whole marrow by immersing them in salted boiling water.

    Leave to cook for 5 to 7 minutes.

  • Drain and gently slice, into rings or dice according to the recipe.