Book of Days Tales

Today is the birthday (1689) of Charles-Louis de Secondat, Baron de La Brède et de Montesquieu, generally referred to simply as Montesquieu, French lawyer, man of letters, and political philosopher. He is famous for his articulation of the theory of separation of powers, which is implemented in many constitutions throughout the world.

I love this quote from Montesquieu:

Lunch kills half of Paris, supper the other half.

It conjures up classic images of 18^th century Parisian overindulgence. I must admit that many of my recipes presented here are over the top. But they are not reflective of my actual eating habits. The bulk of my daily diet is made up of fruits, vegetables, legumes, and whole grains. I eat meat and fat in moderation, and rarely use sugar or salt in cooking. Then again, from time to time I’ll cook something rich in butter and cream without thinking twice about it because it is a rarity. So, to honor Montesquieu I present you with a supremely indulgent classic sauce from his native Bordeaux, sauce bordelaise, made with dry red wine, bone marrow, butter, shallots and demi-glace. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats or vegetables.

Sauce Bordelaise

Ingredients

1 oz butter
¼ cup finely chopped shallots
½ cup Bordeaux red wine
½ tbsp fresh thyme leaves
1 tsp cracked black peppercorn
1 cup demi glace
marrow bones

Instructions

You need enough marrow bones to produce about 4 ounces of marrow. Place them on a baking tray and roast at 350°F/175°C for 20 to 30 minutes, or until the marrow is soft. Remove the marrow from the bone and dice. Reserve with any pan juices.

Heat a heavy skillet over medium heat, add the butter, then the shallots. Sauté the shallots for a couple of minutes until they become translucent but not colored.

Add the red wine and reduce for 2 to 3 minutes. If you are feeling flamboyant (!) you can ignite the alcohol as it burns off. Add the thyme and peppercorns (to taste).

Continue reducing until most of the wine is cooked off. There should be very little liquid left in the pan.

Add the demi glace and simmer, stirring occasionally, for approximately 6 minutes or until the sauce begins to thicken.

Add the reserved bone marrow and juices to the sauce and continue simmering until the marrow has melted and becomes well incorporated into the sauce. Reduce the sauce until it is thick enough to coat the back of a spoon. Some cooks add extra butter at this stage to help the thickening.

Serve in a sauce boat or poured over your meat.