Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1/2 cup (100g) finely chopped shallots
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black peppercorns, crushed
  • 2 cups (475 ml) dry red wine (such as Cabernet Sauvignon or Merlot)
  • 4 cups (950 ml) beef broth (low sodium preferred)
  • 2 tablespoons (30 ml) balsamic vinegar
  • 2 tablespoons (30g) unsalted butter, cold
  • 1 tablespoon (15 ml) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Optional: 2 ounces (55g) beef marrow bones, soaked in cold water overnight and cut into 1/2 inch pieces

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add shallots and garlic; cook until softened (5 minutes). Add thyme and peppercorns; cook 1 minute.
  2. Pour in red wine and simmer. Reduce by half (15-20 minutes), scraping browned bits from the pan.
  3. Add beef broth and marrow bones (if using). Simmer for 20-25 minutes, or until sauce thickens to 1 1/2 cups.
  4. Strain sauce through a fine-mesh sieve into a clean saucepan, discarding solids. Stir in balsamic vinegar.
  5. Remove from heat and whisk in cold butter, a tablespoon at a time, until fully incorporated and glossy.
  6. Stir in parsley. Season with salt and pepper to taste. Serve the Bordelaise sauce immediately.