I have been making Sauce Bordelaise this way for some time now and was wondering if it should be tweaked or done another way ? I have been searching on the net to see how others make it and for me my recipe seems to be the long route.... Makes about one cup. ( This is usually made in large quantities) 2 ounces of marrow (beef) 1 ½ cups red wine 1/3 cup finely chopped shallots 1 bay leaf 1/8 thyme 1/8 fresh ground pepper ½ cup of fond lie (accent on “e”) ¼ tsp fresh lemon juice ½ tsp salt. I usually put the beef marrow in a small bowl with cold water and refrigerate for an hour (or water and ice for ½ hour) . Why ? To remove any traces of blood and to firm the marrow for cutting. Then in a saucepan I add wine, shallots, bay leaf, thyme, and pepper. Bring to a boil and cook until the mixture has reduced to about ½ cup. I then add the fond lie and stir from time to time for 20 minutes or so, then strain through a sieve. Then I drain the marrow, pat dry, and cut into ¼ inch dice. Return the sauce to the saucepan, low heat and add marrow, lemon juice and salt. My fond lie recipe is as follows: brown veal stock, mushrooms, fresh parsley, arrowroot cold water and caramel.