Bordelaise Sauce - Master Chefs

Yield:	1 Servings
Categories:	Sauces, Basics

2	tb	Butter, unsalted
8	md	Shallots, roughly chopped
1		Garlic, clove, roughly
DIVIDER		-- chopped
1		Bouquet garni ***
750	ml	Wine, red, dry
3	oz	Marrow, veal, OR
3	oz	Marrow, beef
2	tb	Flour, all-purpose
3	c	Veal Stock **

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