3. In a heavy bottomed pan add 1/2 liter red wine. Add thyme, bay leaf, sugar and mustard sauce. Let it reduce. 4. Once the sauce starts to reduce add butter and whisk it. Let it simmer. Place the pan ...

The sauce is made with a dry Bordeaux red wine, bone marrow ... to the liquid fat in the pan to warm through. Once the wine has reduced, pour the warm stock and bone marrow mixture into the ...