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How To make Red Wine Sauce Great Chefs
1/2 c Oil, olive
1 lb Bones, salmon
1 lb Butter
2 c Mirepoix
4 ea Bay leaves
1/2 ts Oregano
1/2 ts Thyme
1/2 ts Peppercorns, white
4 tb Puree, shallot **
1/4 c Cognac
2 c Wine, red
1 c Stock, fish **
** See recipes for Shallot Puree, and Fish Stock. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons
of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.
Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,
and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.
Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Red Wine Sauce Great Chefs's Videos
my favorite sauce to eat, and my least favorite sauce to make (bordelaise)
bordelaise just takes so freakin long, but it's debatably the best sauce
Coq au Vin (French chicken stew in red wine sauce)
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!
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How to Make Red Wine Sauce
Learn how to make red wine sauce with this guide from wikiHow:
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Trying out Escoffier red wine butter which is a red wine sauce hidden in a piece of butter
in this video you will learn how to make a red wine butter in the style o auguste escoffier.
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????????INGREDIENTS????????
200 grams softened butter
50 grams shallots
300 ml red wine reduce to 100 ml
1 bay leaf
2 twigs of thyme
2 tbsp chopped parsley
2 tbsp beef glaze
a squeeze of lemon juice
salt and peper to season
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Filet Mignon with Red Wine Reduction Sauce Recipe
Set yourself up for a date night to remember! Make Pan Roasted Filet with Red Wine Reduction Sauce. An aromatic French spice rub adds incredible flavor to these incredibly tender filet steaks.
Get the recipe:
INGREDIENTS:
4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2-inches thick
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked black pepper
2 teaspoons canola oil
5 tablespoons butter, divided
2 tablespoons minced shallot
1 teaspoon chopped garlic
1 cup red wine
3/4 cup unsalted beef stock
2 bay leaves
1/2 teaspoon dried tarragon
Learn more about the filet mignon here:
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How to Make a Red Wine Butter Sauce
This simple red wine butter sauce (beurre rouge) goes great on wild and domestic game and fish. The biggest mistake that home cooks make when making a wine reduction is to not allow the wine to reduce enough.
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