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How To make Bordelaise Sauce Master Chefs
2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 Garlic, clove, roughly
-- chopped 1 Bouquet garni ***
750 ml Wine, red, dry
3 oz Marrow, veal, OR
3 oz Marrow, beef
2 tb Flour, all-purpose
3 c Veal Stock **
** Recipe for this ingredient can be found elsewhere in database. *** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself. After use, the cheesecloth bag is removed and discarded. Heat butter in medium saucepan. Add the shallots and garlic and cook until soft, about 5 minutes. Add bouquet garni and wine; bring to a boil. Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth. Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half. Add Veal Stock and simmer gently until thickened enough to coat a spoon lightly. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
How To make Bordelaise Sauce Master Chefs's Videos
Anthony Bourdain's Secret French Demi Glace | Back to Bourdain E17
It's about time I tackled Demi Glace, the secret described by some as the mother of french cooking. This was deeply gratifying to make, and I'm now equipped for some serious recipes coming up. Learning to cook Demi Glace with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Demi Glace
01:15 - Breaking Down The Ingredients
01:58 - Prepping The Demi Glace
03:56 - Reducing And Relaxing
06:55 - The Finished Product
???? Ingredients
NOTE these ingredients are relative to your pot size.
• equal parts beef bones and beef knuckles
• tomato paste
* Vegetables combined are no more than 1/3 the amount of bones used *
• 50% white onions
• 25% carrots
• 25% celery
• thyme
• 2/3 Bay Leaves
• 3-4 Shallots
• 1 bottle red wine
• filtered COLD water
???? Equipment
• biggest pot you have
• large fine mesh sieve strainer
• cheese cloth (optional)
• large spoon
• roasting pan
• ice cube tray for storage (optional)
#anthonybourdain #frenchfood #demiglace
The BEST Sauce Anyone Can Make
Bearnaise Sauce with Julia Child ⎢Martha Stewart
Julia Child shares her technique for making classic bearnaise sauce with chef Jacques Pepin and Martha in this November 1999 clip from Martha Stewart Living Television.
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Bearnaise Sauce with Julia Child ⎢Martha Stewart
Best Bordelaise Sauce #shorts
wagyu steak. pomme purée. bordelaise. #shorts
cooking for myself series - part ii
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Michelin Techniques for Chicken Demi-Glace
We're taking techniques I learned in Michelin starred restaurants to make an approachable demi-glace at home. First we will make a jus, then we will be reducing it into a demi-glace and finally my favorite steak sauce, bordelaise.
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✔ Michelin Techniques for Bone Marrow:
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✔Michelin Techniques for Herb Oils:
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Black truffle butter-
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This yields just under a quart of jus and once reduced just under a pint of demi-glace.
Recipe:
Sauce Bordelaise
150 ml red wine
15 g Shallot, sliced
2 g Black Pepper corn
1 Thyme Sprig
60 ml demi
Sherry vinegar
10 g butter
10 g bone marrow