Sauce Bordelaise

Ingredients 

• 1 tablespoon of finely chopped green onions 
• 2 tablespoons of bruised cloves
• 2 pieces of garlic
• Butter
• 2 glasses of Claret Wine (approximately 12 oz)
• Pint of Spanish Sauce
• Pinch of red pepper 
• Lemon Juice
• Chopped parsley
• 4 oz of beef marrow cut in rounds
• Salt

Directions

1. Add tablespoon of chives, 2 tablespoons of bruised cloves, and 2 pieces of garlic into saucepan with butter; saute
2. Add the two glasses of Claret Wine, pint of Spanish sauce, and the pinch of red pepper to the saucepan 
3. Lower the heat to a simmer and let sit until its the consistency of a sauce
4. Lightly heat 4 oz of beef marrow in salted boiling water 
5. Add dash of lemon juice, chopped parsley, and and sauce to beef marrow 
6. Use directly after making  

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 3, 2018