Bordelaise Sauce | Cruise Scoop

Ingredients

• 3 oz (85 g) demi-glace*
• 1¼ C (355 ml) Bordeaux wine (or a dry red wine)
• 2 Tbsp (30 g) shallots, finely chopped
• Freshly ground pepper to taste
• 1 bay leaf
• 1 sprig thyme or 1/4 tsp (0.1 g) dried thyme
• 1½ C (99 g) mushrooms, sliced
• 2 Tbsp (29 g) butter, divided
• ½ tsp (2.5 ml) freshly squeezed lemon juice
• 2 oz (57 g) beef bone marrow, poached & diced**