Bordelaise Sauce

(makes approx. 12 oz.)

  • 1/2 cup  Red Wine
  • 2 tbsp.  Finely Chopped Shallots
  • 1/2 tsp.  Cracked Black Pepper
  • Sprig of Fresh Thyme
  • 1  Fresh Bay Leaf
  • 6 oz.  Bonewerks Culinarte Demi Glace de Veau Elite
  • Salt and Pepper, to Taste
  • 1/4 cup  Chilled Butter

HEAT wine, shallots, cracked black pepper, thyme and bay leaf in a saucepan; reduce by 50%.

STIR in Bonewerks Culinarte Demi Glace de Veau Elite. Season to taste with salt and pepper. Strain; finish sauce by whisking in butter.