Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
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How to Make Au Jus
This au jus recipe is so rich and flavorful and can be made with or without drippings! Perfect alongside my easy prime rib recipe, for French dip sandwiches, or over beef and noodles. So much flavor, quick, and easy.
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WANT EASY, HEALTHY RECIPES THAT ARE SUPER FLAVORFUL?
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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
Pan Seared Lamb Chops With Lamb Jus Recipe
This recipe for Pan Seared Lamb Chops With Lamb Jus (or Sauce) is easy, delicious, and will rival anything you can order from your favorite restaurant!
Ingredients
2-3 Lamb Chops Per Person, reserve trimmings for Jus.
Lamb Jus (Sauce)
Lamb trimmings from 8-10 Chops
Oil, butter
1 Large Carrot, roughly chopped
1 Onion, roughly chopped
1 Celery Stalk
1 Bouquet Garni (1 Sprig ea. Fresh Rosemary/Parsley/Thyme/Bay Leaf)
1 Garlic clove
1/2 c Dry Red wine
2 c Brown veal stock, or
1 c Veal Demi-glace and 2 c Water
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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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.