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The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour. Heat the oil in a large saucepan over a medium-high heat. Add the shallots ...

Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins ...