Classic red wine sauce for ideal steak I BORDELAISE SAUCE BY FRENCH CHEF
Bordelaise sauce ingredients (8 portions) :
✔️ dry red wine 200 ml / 6.8 fl oz
✔️ 2 bay leave
✔️ thyme
✔️ 1 tea spoon black pepper corn
✔️ shallot 40 g / 1.4 oz
✔️ brown veal stock 400 ml / 13.5 fl oz
✔️ salt
✔️ butter 20 gr / 0.7 oz
✔️ starch + water
⏳ TIMESTAMPS:
0:00 introduction
0:19 ingredients for Bordelaise sauce
0:47 shallot and pepper corn mignonette
2:28 sauce reduction
3:08 adding veal stock
4:37 how to thicken sauce
7:02 how to know sauce is good enough
7:23 serving Bordelaise sauce with a steak cooked in chimney
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#ChefVivien #Bordelaise #FrenchSauce
Chicken and Peppers with Port Wine Sauce
Get the recipe here:
Check out more recipes and cocktails like this one at our website:
Port Wine Sauce for Lamb, Beef or Duck - (Port Reduction)
Port Reduction Sauce for Lamb, Beef or Duck
Today i will show you how to make an easy Port sauce recipe (port wine sauce) that is perfect with lamb or beef. In the video i use a knorr stock pot as the beef stock but you can use any beef stock that you like (dont use bouillon powder). If you have made a lamb jus or beef jus before then this is the next one to try!
you can also add any resting juices from your meat to this sauce to add even more flavour.
remember not to season with salt until the end as in this port reduction recipe we will reduce the sauce to a thick consistency which also intensifies the flavour.
One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
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Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
#onepot #mushroomsauce #onepotmeals
Chicken in Red Wine Sauce | How To Make Wine Chicken
Chicken in Red Wine Sauce | How To Make Wine Chicken
#renitascookingandartwall #winechicken #redwinechicken #chickeninredwine #chickenlovers #winelovers #continentalcuisine #winefrychicken #buttergarlicychicken #chickenfry #chickenbreast #trendingrecipe #viralrecipe
Wine Chicken or Chicken In Red Wine Sauce is originally from continental cuisine. This delicious dish has a rich red wine sauce which works wonders with the tender cuts of chicken. It’s ideal for sharing at dinner parties or a cozy night in. chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat, and can be digested easily.
Ingredients
Boneless chicken breasts 2
Red wine 100 ml
Soya sauce 1 tbsp
Oregano 1 tsp
Garlic cloves finely chopped 1 tbsp
Salt to taste
Crushed black peppercorns 1 tbsp
Ginger garlic paste 1 tsp
Lemon juice 1 tbsp
Butter 2 tbsp
Spring onions for garnish
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Chicken in Cream and Port Wine Sauce
This chicken dish is full of flavor, easy to make. it takes about an hour from start to finish. Serve with egg noodles, potatoes or rice, add vegetables, and you have an amazing dish that's sure to please everyone.
Enjoy, Smacznego,
Luci and Clare
luclare cuisine
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