Bordelaise Sauce Alain Ducasse Style

Bordelaise sauce is a classic of French cuisine, refined and elegant, made with red wine from the Bordeaux region and beef marrow. It is the marrow that distinguishes Bordelaise sauce from marchand de vin sauce, giving it an incomparable richness.

Ingredients:

• 60 g shallots
• 1 sprig of thyme
• 1/2 bay leaf
• 2 bottles of good red wine (preferably from Bordeaux)
• 20 cl beef stock
• 100 g beef marrow
• 5 g black pepper from Sarawak (or another quality pepper)
• 2 cl olive oil

Preparation:

1. Crack the pepper:

   • Crush the black pepper and pass it through a sieve to retain only the visible mignonette (the coarse grains).

2. Prepare the shallots:

   • Peel and finely chop the shallots.

3. Sweat the shallots:

   • Heat a little olive oil in a large skillet.
   • Add the chopped shallots and sweat them without browning.
   • Add 1 teaspoon of mignonette pepper, the sprig of thyme, and half a bay leaf.

4. Reduce the wine:

   • Add the red wine, bring to a boil, and flame.
   • Reduce the heat and allow it to reduce until you get a demi-glace.
   • Repeat the process three times to concentrate the wine and achieve a thick reduction.

5. Combine the reduction:

   • Pour the reduction into a clean container using a spatula.
   • Add the beef stock and allow to infuse over very low heat. Skim regularly for a smooth and shiny texture.

6. Strain the sauce:

   • After 30 minutes of cooking, remove the sauce from the heat and let it infuse for 10 minutes.
   • Strain the sauce through a fine-mesh strainer to remove the shallots and herbs.
   • Cool the sauce immediately.

7. Prepare the beef marrow:

   • If necessary, blanch the marrow in a bath of cold, vinegar-spiked water to make it white.
   • Cut the marrow into small, uniform cubes (8 mm each).
   • Before adding it to the sauce, poach the marrow cubes in simmering salted water.

8. Incorporate the marrow:

   • Add the poached marrow cubes to the strained Bordelaise sauce.

Finishing:

• The Bordelaise sauce is ready to be served. It pairs perfectly with grilled red meats like steak, tournedos, or rib-eye.

Tip:

• For an even richer sauce, you can add a little cold butter at the end of cooking.
• You can store the Bordelaise sauce in the refrigerator for a few days. Make sure to gently reheat it before using.

This Bordelaise sauce Alain Ducasse style is a true treat for lovers of fine cuisine. With its deep red wine aromas and the smooth texture provided by the marrow, it elevates any meat dish and creates a memorable culinary experience. Bon appétit!