Timer set from this step
05:00
Step 2 of 6
Blanch the bone marrow in warm water for 5 minutes, then slice it into rounds; the marrow is what gives Bordelaise sauce its smooth, creamy consistency.
Timer set from this step
05:00
Step 2 of 6
Blanch the bone marrow in warm water for 5 minutes, then slice it into rounds; the marrow is what gives Bordelaise sauce its smooth, creamy consistency.