Trying out Escoffier red wine butter which is a red wine sauce hidden in a piece of butter
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- Опубликовано: 7 ноя 2024
- 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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Love how excited you get at the prospect of having red wine butter ready in the fridge for use
This looks fantastic. You have a talent for making intimidating ideas very accessible. Thank you!
Making this tonight. Can’t wait. Watching this one more time before I execute.
This is one of my favorite cooking shows on RUclips! Thanks again Stephan
Thank you so much for improving my cooking skills over the past 12 months with your delightful recipes. I went through a phase of cooking Heston B recipes, particularly butters, then I focused on Jamie Oliver’s rustic dishes. Yours are an in between and come out beautifully.
That's a great looking butter. Cheers, Stephane! 👍👍✌️
Yes! New post! Time to try this! Love this channel!
What a novel idea! I would add this to rice and serve with filet mignon kabob and grilled tomato. Good stuff my friend!
요리하는 거 보는 게 이렇게 재밌을 줄이야... 중독성 쩖
That’s genius! Definitely going to try it out.
Looks great, nice to let people grab a slice and see it melt. I was also thinking to possibly use a merlot wine, or sweeter cabernet Sauvignon to add a bit of extra tannins compaired to a Cotes de Rhône..
This sounds amazing. I'm not great with making a delicate sauce during a dinner party when I'm a couple of glasses of wine in!
AmaIng how you make the red wine butter! Like a lot how you prepare it! Excellent work friend! 🦇
You chewing that steak making me want some right now. I don't drink wine but this looks so nice.
How well do you think this would hold up as a finishing butter in a hot skillet for a pan seared steak?
Now I'm really curious about reducing more wine in order to pack more flavor into the compound butter. Moreover, I wonder about the differences between wine in Escoffier's time and wine now. Lastly, would the type of wine matter? Would I get more impact out of a merlot as opposed to a shiraz, for example?
Have you ever made a red wine sauce? Over-reducing red wine often leads to a higher concentration of tannins that makes it unpalatable to a lot of people. This is less likely with white wine due to lower levels of dissolved tannins in the wine.
That said, I'd use any wine you like. I regularly use Chianti and Malbec, simply because that's what is most often in my wine rack.
You can't beat a café de Paris butter on a steak. Yummy 😋
very cool recipe
I am planning a few meals to use this.
Nice. How do you think it would work if you added a tsp or two of truffle oil?
Bounder!
BRILLIANT
Amazing
How much beef stock do you start with? Same amount as the wine?
Awesome!!
I love your pans
Add a couple tbs if balsamic vinegar to the wine reduction, that gives it some extra zing
interesting-I will have to try this... My New Larousse Gastronomique from 1966 has similar but without herbs except the parsley... 3 dl wine down 50%. but only 25g of shallots.All that to 150g/10 Tbs butter.I will have to think on this one as you point out: Not enough flavor... Will play with this one as it looks like an excellent choice for steaks on BBQ or flat iron.
it is a really surprising technique with plenty of room for fine tuning . if you try it let me what you think 👍
i like the cup you had the wine in ✌
omg really good!
we would die without butter, wouldn't we? 😁
I would.
I wonder if the fatty part of bone marrow would melt in to butter, and properly harden when refrigerated. If it does, that might be an interesting flavour.
Can Cognac/Brandy be Substituted
thank you
Brilliant
Damn, you are good.😊
All the compound butters, please!!
Would it be heretic to ask for recipe using ground meat (pork, veal, beef, chicken). Some of us are on a budget and stressed for time. Tks
I think the main thing you would taste is the steak , what would you use the butter with where the butter is the "hero"? although I am not to the end of the video, maybe you say
That steak 🤤🤤🤤
Sheer luxury.!
Hi chef. What the pieces inside the red wine stock small solid pieces what are they? I coulnt understand
Sounded like shallots, thyme, and a bay leaf.
May be less butter?
What red wine did you use? Burgundy? Cabernet? A Bordeaux? Shiraz? How about chianti?
Cotes de Rhone, it's a Bordeaux
Reduce more stock and use burgundy
This doesn't call for white pepper?
I have been following this channel for a while and I do like the cooking advice Stephane gives. However, I think he should respond to subscriber questions and suggestions here in the comment section. Otherwise, it seems a bit as if he did not care that much..
Wooh, no vinegar!...
Reducing the wine more, maby.
My google english translator translates Escoffier into August coffee. Just let you know.
It's a shame that you didn't wait the time you suggested to try it.
👍🌟🌟🌟❤️🙋
That was too much red wine butter on your steak.
Plastic film?
Fake Chef!!! This guy doesn't know anything...
Baguette.
Hello troll
but not faker than your sex life.