How To make Fondue Sauces For Beef

3 French Steak Sauce Recipes

---Why didn't I use roux?---

I used beurre manié instead of making roux.

The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.

The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.

When starch is heated with water, it changes from beta starch to alpha starch.

Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.

▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt

GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour

BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar

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Emojoie Cuisine Recipe Book(In Japanese)

Fondue Bourguignonne deluxe

Fondue is one of our favorites! Many variations on this but this is mine. I like to switch it up with the sauces. Here are mine for this one. The best part is when you have finished the prep you get to sit with your guests and enjoy with them. Great dish on a cold winter's night. Hope you enjoy!

How to Cut Meat for Fondue : Meat Preparation Tips

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You should always cut your meat based on what specific type of dish you're using it with. Cut meat for fondue with help from an author and culinary specialist in this free video clip.

Expert: Kari Underly
Contact: rangepartners.com
Bio: Kari Underly's book, The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising (Wiley, 2011), is hailed as the most comprehensive beef cutting education available in print
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Series Description: How you will go about preparing, cooking and even cutting a piece of meat depends on exactly what type of meal you're trying to make in the first place. Get meat preparation tips with help from an author and culinary specialist in this free video series.

Fondue Accompaniments for Meat : Fondue Recipes

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Fondue accompaniments for meat can include asparagus, cauliflower and other delicious vegetables. Learn about fondue accompaniments for meat with help from corporate communications manager and executive chef in this free video clip.

Expert: Thaddaeus Smith
Bio: Thad Smith is corporate communications manager and executive chef for SternoCandleLamp.
Filmmaker: Steve Voller

Series Description: If you want to enjoy some nice fondue, you're definitely going to have to keep a few key things in mind with regards to the recipes that you choose to use. Get tips on fondue recipes with help from corporate communications manager and executive chef in this free video series.

The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.

Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video

Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.

Recipe:

4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth

yield: 1 cup demi glace

Notes:

-Make sure your beef stock is full of gelatin. That will make for a thick sauce

-Roast your meat and vegetables well to add flavor and color to final sauce

-Skim your sauce as much as possible

How to make 3 recipes for fondue broth!

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