In a medium saucepan, melt the 2 tablespoons of butter and cook the carrot and onion until softened, stirring occasionally, about 5 minutes. Stir in the flour and cook for 2 minutes. Stir in the chicken stock. Bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes, stirring occasionally. Poach the bone marrow in simmering water for 5 minutes. Drain and set aside. Place the shallots in a saucepan with the red wine and bring to a boil Reduce heat and simmer for 10 minutes. Pour the shallots and red wine into the chicken stock. Simmer for 15 minutes. Strain the sauce, pressing hard to release all the juices from the vegetables. Return the pan to the stove and over a very low heat whisk in the remaining butter a little at a time, whisking constantly. Do not allow the sauce to boil. Taste for seasoning. Before serving, stir in the bone marrow.
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1/2 cup + 2 tbsp unsalted butter
1 carrot, sliced
1 onion, chopped
2 tbsp flour
3 cups chicken stock
1 1/2 cups Bordeaux red wine
3 shallots, chopped
1 cup diced bone marrow
1 bouquet garni
salt, pepper
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20
mn
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55
mn
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Serve with poached or soft-boiled eggs, steamed fish, or roast beef.
