Bordolez sauce for grilled meats
60 g butter
2 tbsp (20 g) flour
1 cup (200 ml) basis for sauces or strong broth
1 and 1/2 cup (300 ml) aromatic red wine
1 tbsp (10 g) tomato paste
1 tbsp (10 g) of cooked bone marrow
The butter melts and in it fry onions to svetlozlatisto coloring. Add flour and allowed to pozachervi. Pour the cold broth (or base for sauces) under constant agitation and boil for 20 minutes. Add remaining ingredients (the brain is finely chopped), boil for another 5 minutes. To serving the sauce keeps sandwiching with a lid.