The torny step with butter is sauté and wet with red wine. Next, the pepper and thyme is added and allowed to reduce intensively.
| 🚻 1 Comment | 🕘 15m | 🍵 Medium Difficulty | 🤯 |
| Ingredients to make embroidered sauce: |
| 1 unit of Escalonia or Chalota 100 grams of cows marrow 1 glass of red wine 1 pinch of pepper in grain 1 pinch of thyme ½ glass of demi glace or medium sauce 1 tablespoon dessert of butter |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make embroidered sauce:
2. The Demi Glace is then added and let out over low heat. At this point the sauce degreases.
3. The sauce is passed through the Chinese and half of the marrow cut into small dice is added.
4. Leave by the fire for about 10 minutes and mix the rest of the melted marrow, letting it float over the sauce.
5. Bordalesa sauce is ideal for accompanying meats like baked roast.
