Bordelaise Sauce

(makes approx 8 oz.)

  • 1 tsp.  Clarified Butter (or Oil)
  • 2 tbsp.  Finely Chopped Shallots
  • ¼ cup  Red Wine
  • 6 oz.  Bonewerks Culinarte Demi Glace de Veau Classic
  • 2 tbsp.  Chilled Unsalted Butter
SWEAT shallots in butter in a small sauce pan. Add red wine and reduce by 50%. Add Demi Glace de Veau Classic and bring to a simmer. (Your wine will have reduced approx 66%). Take off heat. Stir in butter and serve.
*Add fresh thyme in wine reduction if desired.