Home › Fish › Sauce Bordelaise

Sauce Bordelaise

1 cup sauterne 1 1/2 cup Spanish Sauce 2 tablespoons chopped shallots 2 inches cooked marrow 1/4 teaspoon salt Few grains cayenne Boil the shallots in the wine until reduced one-half, add the Spanish Sauce and cook fifteen minutes, then add seasonings and marrow cut in round slices; boil up once and serve.