love all the little technical knowledge tips that are sprinkled in, like when the butter goes in towards the end and you mention "you don't want to whisk because air can get in and the color can change." I would never have thought of that, and without you telling the REASON WHY you just gently swirl the pot, I would probably have been impatient and tried to stir it with a whisk or spoon. Thank you for always explaining the 'Why' of all the steps and techniques!
Fyi you are my field of study for the last year or so. You are teaching many people the foundation for understanding what good food may be like. Thank you
I made this the other night and it was absolutely stellar. I had never made it with the bone marrow and sure enough my local grocery store had meaty bones with marrow for $2 a pound. It was like fate. The marrow is a revelation. I had always skipped it because it was hard to find. But wow, it softens the sauce in an amazing way and makes the whole bite a pleasure. Paired with the rest of the Bordeaux truly an amazing meal. This will be my go to Bordelaise going forward. I must say your attention to detail made it easy to make really good, your mirror finish reduction on the wine was something I had never done before. Thanks for the recipe!
@@johndough8219 Agreed. I nearly fell over when, in his last video where he announced the online school, he said he never went to a culinary school - he just read a book and had an interest. Watching his videos this past year, I always assumed he went to school and studied for years.
Wonderful presentation. I always enjoy your reactions to your own cooking. I mean why go to all this trouble and expense if it doesn't give you real pleasure? The glory of French Cooking is that it has really tried to find out how to do things right.
Great classic recipe. Thank you. You are a bit of a star aren't you, Sir! You may be interested in this idea I have been playing with. I discovered this by accident. Basically, in order to reduce and intensify the flavour of a stock, I have been freezing it in a plastic mineral water bottle. Then I defrost it through a muzlin cloth into a glass bowl. Any impurities and a lot of water gets trapped in the ice, in the bottle, as the stock melts. You end up with an amazingly strong liquid. I have been doing the same thing with white and red wines that I cook with. Same result! Amazing! I made two litres of vegetable stock, cleared it, froze it, defrosted it and then put the result back in the freezer (without a bloody ticket on it) so when I found it again, I had no idea what this rather dark stuff was, but it tasted fantastic! I thought and thought, what the hell is it? Then, I had what I believe alcoholics refer to as a moment of clarity.......that's it! Veg stock! Now if you like to make your own Apple Jack Cider or other alcoholic drinks, you take your cider and freeze it and then defrost it about 4 times. Every time the liquid will get stronger and stronger until, well, if you drink too much you could go blind and your head will fall off! Seriously, you need to sip a shot glass only!!! and very occasionally! But it is truly amazing! So Reduction by freezing is another way to go and it gives a very pure clean taste to whatever you are working with!
Thanks Stephan, I've just 1 day ago had some eggs with Bordelaise sauce at some restaurant, they totally screwed it up. Thanks for showing us how it's done!
I would very much recommend using toasted flour in this beurre manié.. toast some plain flour in a frying-pan, or bake it in the oven at about 180, until it's golden, and starts to smell of biscuits. Pop it in a jar, and keep it around the kitchen.. it's useful stuff to have. For dark sauces and stews, it often means you don't have to cook the flour out in a separate roux.
@@Coolman_Productions Different texture (and look). Slippery (and translucent) . The mouth-feel is fine in a Chinese glaze, napping bite-size morsels which have their own texture, but (IMO, anyway) is not pleasant in a helping of sauce on a plate. It's a bit too sticky and gluey to be served that way. Boiled wheat-flour isn't very nice, either. It really needs to be fried out, at least to 'Blonde'.. or roasted for darker sauces, when it acquires a slightly biscuity flavour, too.. hence my comment.
Love your style of sharing knowledge. Thank you for doing so. If you wouldn’t mind sharing a bit more of your valuable knowledge, please answer a few more questions for me. 1.) Can I make this ahead of time and keep in a glass canning jar? 2.) If so how long do think it would last? 3.) Would it need to be stored in the fridge or the pantry? Thanks again; you’re amazing!
we would spread beef dripping on white bread,no salt and "viola",don't get the chance to source it from the butchers.Also we're not doing big beef roasts so much.
Well, that looks as decadent as hell. What an incredible concentration of flavors! A simple sauce? Yeah, right. And it even has bone marrow in it! This sauce on top of a perfectly cooked aged beef fillet rare, just wow. I need to try this before I die.
French cooking produces a lot of dishes to wash, my kids complained about it in the early years before I adopted more and more a Canadian lifestyle, your videos make me homesick
That's because you'd never been one. Are you prepared to be a saucier and work from 8h to 23h, 6 days a week, while been treated and paid like a slave?
@@captainkev10 Béarnaise, Aïoli, Grand Veneur, Marchand de Vin, Hollandaise, Gribiche, Tartare, Mayonnaise, etc etc etc... They are all waiting for you Kevin !! Go ahead !! Vas-y ! Fonce !!! Parcours la France du Nord au Sud et de l'Ouest à l'Est... Régale toi !
Never had Bordelaise with pieces of the bone marrow, but it looks fantastic. It's like having a Filet Mignon with Foie Gras type of meal but you can't afford it..
Why do we not blanche the Marrow then sweat with the eshallots at the start to intensify the meatiness of the sauce , so the acidity of the wine is a little more counter balanced ?
@@RedRisotto agreed 100% any good quality protein doesn't any any sauce, but its trendy 😂😂, no sauce, its dry and empty plate. 😕 I believe you're right. .
@@RedRisotto The only waste is cooking a mean steak to perfection with sides, for someone that doesn't appreciate it. If someone gets cooked a steak and it tastes nice, thank the person that did it, or may all your future steaks be tough as army boots!
One thing I have often wondered is if and why and when it matters to do your reduction separately. Why would the result be different if you combined wine and stock and reduced them together, assuming they each needed to reduce by the same amount, based on the volume you started with? I can think of some possible reasons, but I’m not sure of the science.
I LOVE THIS SAUCE but I have made it bfr with mushrooms. L) I invited some friends for dinner in 2012 & i made this sauce with beef-a-role (roll-beef) that was a delicious dnner
Igniting the sauce does not remove the alcohol. The alcohol is escaping in the form of vapor. Igniting the alcohol and letting it burn off will show you when the alcohol is gone
I read kind of a trash version of this in a book, and last night I made my own kinda garbage version of that for the first time, and it was pretty great. So here I am to see how it's done for realsies. 😊
They can be interchangeable, and beurre manie tends to be more useful if you don't have time to cook (especially for home cook), while roux requires time to cook off the "raw" taste of flour (which to be honest, I don't find it nasty as described by my culinary instructor, they are mainly to start off a sauce in a same pot, less to clean). Either sauce made with them taste no much different so it is up to you to decide. In up-scale restaurants, we usually make a big batch of cooked white and brown roux so they can be readily added whenever we need. Cheers!
You use a white roux for making a béchamel sauce. Add some swiss cheese in your béchamel it becomes a Mornay sauce. 30 gr butter + 30 gr flour. Make it melt in a saucepan. It must not get brown. After some minutes add 50 cl of milk. Don't stop whiskying at very moderate fire. It's going to get thicker in some minutes. Your going to see the béchamel sauce "appears".... Add some salt and pepper...
could someone recommend a good book for the french sauces and their derivatives as well as a separate french cooking basics . i have been researching but i really don't know which ones to choose . since i want to try and master the art , the more detail , the better. thanks ;)
Ok chef another question about beurre manie. I have always been told it is important to cook a roux so the raw flour taste will be gone. So, how come it is ok to use beurre manie to thicken a sauce? From what I understand it is just equal part butter and flour kneaded together.
Hello chef, thanks for another excellent video. I have a question, in case I want to take a short cut and use bouillon cube or concentrate( eg Better than Bouillon )instead of real stock, do I need to dilute it per instructions , and then reduce it in a pot? Or can I cut to the chase and just dilute it with less water to begin with ?
If you use stock cube the thing is that they are usually very salty so make sure to see how the. Roth becomes as I strutted on the stock cube packaging. Reduce it it will surely make it very salty so it may be tricky to use👍
Does it matter what bone you use for marrow? I can get beef shanks very cheaply and these still have some marrow in them. Does that work or does it need to be veal bone, does it need to be a specific cut?
Pls, make some classic Escoffier recipes "for the masses"- sauces, etc... . At last- European classic cuisine - not all these UK "Philistine variants".
Fantastic recipe... This is the very first sauce I ever make successfully. However, mine was nowhere near the quality of yours :-) Thanks for the video :-)
Great vídeo chef. In my version the marrow goes in the bone broth that becames the fond brun. Can I make a suggestion as a follow up vídeo? How about ouef meurrette? Great use for the bordelaise !! Au revoir
who better to instruct you on Bordelaise sauce than a guy from the country it was invented. i always just used red wine, demi glace and onions cooked a bit in butter. never knew about the thyme
I want to be a professional chef. I would like to maybe even one day do an apprenticeship in France. Do you have any advice? You seem like you have professional training.
My question should perhaps have been worded better. I wanted to know whether a Cabernet is perhaps preferred over a Merlot, or is a blend preferred. All "Bordeaux" wines will not provide the same flavour to the sauce.
@@hermiemostert245 French wines are almost always blends already, and this is true at all price points. Just buy a bottle of Mouton Cadet and use it. You can upgrade from there. Mouton Cadet Red: 65% Merlot, 20% Cabernet Sauvignon, and 15% Cabernet Franc, matured 6-10 months. They bottle a Reserve range as well that moves up in price point. French reds tend to be more tannic and less 'jammy' than California reds. You absolutely don't want to use a 'jammy' wine for a Bordelaise sauce.
I konw bordelaise sauce first time.It is complex for me.But I love french food very much especially steak.Now I can not recognize the part of the cow clearly.Today I know french cooking academy.I must subscribe !
Because it may suck the falmes from the Flambé inside it, where quite some grease may have deposited. If it catches fire - good luck putting it out. If it's off, even if the flames are high, they will only scratch the outside of the extractor - which is normally cleaner (less fat that can burn), and even if something happens and catches fire, it's easy to put it out.
Thank you ever so much. A drastically underrated channel. Also please forgive me, but everytime you flambee something I want to give you a long neck BBQ lighter before you do. Seems safer. Maybe they don't have those for sale there. Great channel.
That sauce is art, just art
love all the little technical knowledge tips that are sprinkled in, like when the butter goes in towards the end and you mention "you don't want to whisk because air can get in and the color can change."
I would never have thought of that, and without you telling the REASON WHY you just gently swirl the pot, I would probably have been impatient and tried to stir it with a whisk or spoon. Thank you for always explaining the 'Why' of all the steps and techniques!
You wouldn't neccesarily ruin the sauce, but the French kitchen is pretty subtle in flavor.
Yes he only drink
You have the best classic French cooking videos on RUclips! ❤️ please keep it up! We need you!
Fyi you are my field of study for the last year or so. You are teaching many people the foundation for understanding what good food may be like. Thank you
Stephen I just wanted to tell you that your level technique and crafts is incredible💜😽💀🇺🇸
I made this the other night and it was absolutely stellar. I had never made it with the bone marrow and sure enough my local grocery store had meaty bones with marrow for $2 a pound. It was like fate. The marrow is a revelation. I had always skipped it because it was hard to find. But wow, it softens the sauce in an amazing way and makes the whole bite a pleasure. Paired with the rest of the Bordeaux truly an amazing meal. This will be my go to Bordelaise going forward. I must say your attention to detail made it easy to make really good, your mirror finish reduction on the wine was something I had never done before. Thanks for the recipe!
Calm down
Oxtails are bones,
Love the vids. Almost as much as when I get to cook with my CIA trained son. Home cooks get to another level with techniques like these. Great!
I LOVE YOUR CHANNEL! I WORK AS A CHEF IN A BRITISH RESTAURANT IN LONDON AND I REALLY ENJOY YOUR RECIPES!
He's better than some professional cooking instructors I've had.
@@johndough8219 Agreed. I nearly fell over when, in his last video where he announced the online school, he said he never went to a culinary school - he just read a book and had an interest. Watching his videos this past year, I always assumed he went to school and studied for years.
Wonderful presentation. I always enjoy your reactions to your own cooking. I mean why go to all this trouble and expense if it doesn't give you real pleasure? The glory of French Cooking is that it has really tried to find out how to do things right.
I make a red wine reduction sauce that is similar, so I am happy to learn how the real thing is done. Nice job.
You know the sauce is good if one of the ingredients is “time” itself.
Great classic recipe. Thank you. You are a bit of a star aren't you, Sir!
You may be interested in this idea I have been playing with. I discovered this by accident. Basically, in order to reduce and intensify the flavour of a stock, I have been freezing it in a plastic mineral water bottle. Then I defrost it through a muzlin cloth into a glass bowl. Any impurities and a lot of water gets trapped in the ice, in the bottle, as the stock melts.
You end up with an amazingly strong liquid.
I have been doing the same thing with white and red wines that I cook with. Same result! Amazing!
I made two litres of vegetable stock, cleared it, froze it, defrosted it and then put the result back in the freezer (without a bloody ticket on it) so when I found it again, I had no idea what this rather dark stuff was, but it tasted fantastic! I thought and thought, what the hell is it?
Then, I had what I believe alcoholics refer to as a moment of clarity.......that's it! Veg stock!
Now if you like to make your own Apple Jack Cider or other alcoholic drinks, you take your cider and freeze it and then defrost it about 4 times. Every time the liquid will get stronger and stronger until, well, if you drink too much you could go blind and your head will fall off!
Seriously, you need to sip a shot glass only!!! and very occasionally! But it is truly amazing!
So Reduction by freezing is another way to go and it gives a very pure clean taste to whatever you are working with!
You've raised the bar again! I'm making this tomorrow instead of my usual reduction. Thanks for the inspiration
Making this sauce to put on my wellington this year. Can't wait!
Did it work?
@@dask7428 It sure did! So easy too.
I just made this and it was incredible thanks a lot it is extremely appreciated
Such an excellent presentation and beautiful videography-thank you so much for sharing your wonderful French culinary expertise.
Thanks Stephan, I've just 1 day ago had some eggs with Bordelaise sauce at some restaurant, they totally screwed it up. Thanks for showing us how it's done!
I would very much recommend using toasted flour in this beurre manié.. toast some plain flour in a frying-pan, or bake it in the oven at about 180, until it's golden, and starts to smell of biscuits. Pop it in a jar, and keep it around the kitchen.. it's useful stuff to have. For dark sauces and stews, it often means you don't have to cook the flour out in a separate roux.
I must try that. Thanks
My Nana used to do that with flour. I had forgotten that trick. Thanks!
I know I’m 3 years late, but why not use corn starch or make a slurry?
@@Coolman_Productions Different texture (and look). Slippery (and translucent) . The mouth-feel is fine in a Chinese glaze, napping bite-size morsels which have their own texture, but (IMO, anyway) is not pleasant in a helping of sauce on a plate. It's a bit too sticky and gluey to be served that way. Boiled wheat-flour isn't very nice, either. It really needs to be fried out, at least to 'Blonde'.. or roasted for darker sauces, when it acquires a slightly biscuity flavour, too.. hence my comment.
@@rbettsx Thank you for clarifying and the nice insight. I’ll be sure to use this for my culinary skills. Thanks again! :) 👍
ABSOLUTE ART!!!
I love French cooking and this video is so awesome and easy to follow
Thank you so much for continuing your RUclips channel I really appreciate it
Love your style of sharing knowledge. Thank you for doing so. If you wouldn’t mind sharing a bit more of your valuable knowledge, please answer a few more questions for me. 1.) Can I make this ahead of time and keep in a glass canning jar? 2.) If so how long do think it would last? 3.) Would it need to be stored in the fridge or the pantry? Thanks again; you’re amazing!
Excellent as always
bone marrow, damn. my granda used to cook those in stock and then just put it on a slice of sourdough bread with a pinch of salt, so good.
we would spread beef dripping on white bread,no salt and "viola",don't get the chance to source it from the butchers.Also we're not doing big beef roasts so much.
man, the sound of that cork popping was spot on! sooooo satisfying...
Superb Demonstration Thanks for all your great advice.
Thank you!!!! I’ve tried to find a genuine bordelaise recipe. I’m going to try this 😁
I made this sauce last night for my neighbors, oh man it was fantastic! Thanks for putting out great content! Love your channel.
Mind blowing sauce. Vive le france
So classic and classy cooking... Amazing
What a beautiful french cooking chemistry !
A Nobel price for sure... Take care of the spies !
One more wonderful video. Informative, technical and delightful.
I never knew about the bone marrow! Wow!
Well, that looks as decadent as hell. What an incredible concentration of flavors! A simple sauce? Yeah, right. And it even has bone marrow in it! This sauce on top of a perfectly cooked aged beef fillet rare, just wow. I need to try this before I die.
Excellente chaîne, tu fais du beau travail pour notre somptueuse culture française ! merci !
10:20 - ya, thats why i subscribed to the youtube channel...
Beautiful preparation...
French cooking produces a lot of dishes to wash, my kids complained about it in the early years before I adopted more and more a Canadian lifestyle, your videos make me homesick
Beautiful sauce!🙏
Merci chef,très intéressant technique .
Excellent video
good to here from you again fellow Frenchman
If I could have any job, it'd be either a saucier or a writer. But saucier sounds tastier.
That's because you'd never been one. Are you prepared to be a saucier and work from 8h to 23h, 6 days a week, while been treated and paid like a slave?
I was a saucier. I guarantee you couldn't do it.
@@felipe96150 you're like the kid who tells everyone Santa Claus doesn't exist. Why spoil my dream? Lol
@@captainkev10 So you dont fall in the same nightmare as I did.
@@captainkev10 Béarnaise, Aïoli, Grand Veneur, Marchand de Vin, Hollandaise, Gribiche, Tartare, Mayonnaise, etc etc etc... They are all waiting for you Kevin !! Go ahead !! Vas-y ! Fonce !!! Parcours la France du Nord au Sud et de l'Ouest à l'Est... Régale toi !
Thanks for another great video. That sauce looks really good. Cheers!
Stephan, milles fois merci!
👍
Mmmmmm. Love making that sauce
Well, I'm going to follow these steps to a tee and tell you how it turns out
This is fabulous. I must master this.
Can’t wait to try this out, sauces are a must
our next course at the school will be dedicated to sauces🙂
Never had Bordelaise with pieces of the bone marrow, but it looks fantastic. It's like having a Filet Mignon with Foie Gras type of meal but you can't afford it..
Why do we not blanche the Marrow then sweat with the eshallots at the start to intensify the meatiness of the sauce , so the acidity of the wine is a little more counter balanced ?
I'm definitely going to try this soon
I didn't know about the bone marrow. Interesting!
Thanks!
Sweet. Except for the marrow ive made this a lot. Forget the a1.... _this_ is steak sauce
Opinions differ... A really kick-ass steak does not need any kind of sauce.
@@RedRisotto agreed 100% any good quality protein doesn't any any sauce, but its trendy 😂😂, no sauce, its dry and empty plate. 😕 I believe you're right. .
@@RedRisotto Shame to waste that fond at the bottom of the pan though.
@@_Odin_ Nothing needs to be wasted... A banging steak doesn't need a "sauce" though. IMO.
@@RedRisotto The only waste is cooking a mean steak to perfection with sides, for someone that doesn't appreciate it. If someone gets cooked a steak and it tastes nice, thank the person that did it, or may all your future steaks be tough as army boots!
Delicious sauce I shall try it soon and let you know......
One thing I have often wondered is if and why and when it matters to do your reduction separately. Why would the result be different if you combined wine and stock and reduced them together, assuming they each needed to reduce by the same amount, based on the volume you started with? I can think of some possible reasons, but I’m not sure of the science.
I LOVE THIS SAUCE but I have made it bfr with mushrooms. L)
I invited some friends for dinner in 2012 & i made this sauce with beef-a-role (roll-beef) that was a delicious dnner
Oui Chef!
This is awesome!
Thanks a lot sir ☺️
How does this sauce do in terms of storage? I'm thinking it might be easier to make the day before and then refrigerate overnight.
This is a “quick bordelaise” according to Pellaprat.
Igniting the sauce does not remove the alcohol. The alcohol is escaping in the form of vapor. Igniting the alcohol and letting it burn off will show you when the alcohol is gone
Can u please do a video only on the 5 mother sauces
Congrats!!!
I read kind of a trash version of this in a book, and last night I made my own kinda garbage version of that for the first time, and it was pretty great. So here I am to see how it's done for realsies. 😊
All noise pocket puppet !
lovely
Please make any medieval french food for poor/king
When would you use beurre manié and when would you use a white roux?
They can be interchangeable, and beurre manie tends to be more useful if you don't have time to cook (especially for home cook), while roux requires time to cook off the "raw" taste of flour (which to be honest, I don't find it nasty as described by my culinary instructor, they are mainly to start off a sauce in a same pot, less to clean). Either sauce made with them taste no much different so it is up to you to decide. In up-scale restaurants, we usually make a big batch of cooked white and brown roux so they can be readily added whenever we need. Cheers!
Use a roux when the liquid is cold and a beurre manie when the liquid is hot. (1 hot 1 Cold no lumps)
You use a white roux for making a béchamel sauce. Add some swiss cheese in your béchamel it becomes a Mornay sauce.
30 gr butter + 30 gr flour. Make it melt in a saucepan. It must not get brown. After some minutes add 50 cl of milk. Don't stop whiskying at very moderate fire. It's going to get thicker in some minutes. Your going to see the béchamel sauce "appears".... Add some salt and pepper...
How to make beurre manié? And can I store it is fridge?
could someone recommend a good book for the french sauces and their derivatives as well as a separate french cooking basics . i have been researching but i really don't know which ones to choose . since i want to try and master the art , the more detail , the better. thanks ;)
Ok chef another question about beurre manie. I have always been told it is important to cook a roux so the raw flour taste will be gone. So, how come it is ok to use beurre manie to thicken a sauce? From what I understand it is just equal part butter and flour kneaded together.
Hello chef, thanks for another excellent video. I have a question, in case I want to take a short cut and use bouillon cube or concentrate( eg Better than Bouillon )instead of real stock, do I need to dilute it per instructions , and then reduce it in a pot? Or can I cut to the chase and just dilute it with less water to begin with ?
If you use stock cube the thing is that they are usually very salty so make sure to see how the. Roth becomes as I strutted on the stock cube packaging. Reduce it it will surely make it very salty so it may be tricky to use👍
@@FrenchCookingAcademy ok thanks for your answer. No shortcut then. I will get myself some proper stock.
@@Chi_Leung most butchers will sell good stock
Can I cook the bones in the beef stock and reduce them together?
So, the bone marrow is in little chunks, and does not dissolve into the sauce, correct?
yes that’s right
Can I use vegetable demi glace?
Is it possible to make larger quantities and refrigerate for a few days then re-warm to serve?
"eh..good job".....thanks for the entertainment sir....look forward to joining you for next vid.
Does it matter what bone you use for marrow? I can get beef shanks very cheaply and these still have some marrow in them. Does that work or does it need to be veal bone, does it need to be a specific cut?
Pls, make some classic Escoffier recipes "for the masses"- sauces, etc... . At last- European classic cuisine - not all these UK "Philistine variants".
Recipe for the brown sauce please
Fantastic recipe... This is the very first sauce I ever make successfully. However, mine was nowhere near the quality of yours :-) Thanks for the video :-)
finnaly i saw thyme :D
So you leave the bone marrow in there? Is it not supposed to be fully dissolved?
Is the butter unsalted?
What's that don't have the exhaust fan on when flambeing thanks for that chief
How long would it take to reduce the stock by half?
Can I use truffle butter to finish the sauce?
Great vídeo chef. In my version the marrow goes in the bone broth that becames the fond brun.
Can I make a suggestion as a follow up vídeo? How about ouef meurrette? Great use for the bordelaise !! Au revoir
hi walter good idea only problem we had all the sauce for dinner 😀
@@FrenchCookingAcademy I would have too😁😁😁
who better to instruct you on Bordelaise sauce than a guy from the country it was invented. i always just used red wine, demi glace and onions cooked a bit in butter. never knew about the thyme
just posted a video making the sauce bourguignonne which is similar but different . still super tasty 🙂🙂👨🏻🍳
I want to be a professional chef. I would like to maybe even one day do an apprenticeship in France. Do you have any advice? You seem like you have professional training.
Go to college.
What type of red wine should I use? I tasted a Bordelaise sauce for the first time a month ago and it is a lovely accompanyment to a nice steak
A Bordeaux red would be traditional.
Hermie Mostert - A bordelaise (trad "from Bordeaux") is best made with a Bordeaux wine or another tannic wine.
My question should perhaps have been worded better. I wanted to know whether a Cabernet is perhaps preferred over a Merlot, or is a blend preferred. All "Bordeaux" wines will not provide the same flavour to the sauce.
@@hermiemostert245 French wines are almost always blends already, and this is true at all price points. Just buy a bottle of Mouton Cadet and use it. You can upgrade from there. Mouton Cadet Red: 65% Merlot, 20% Cabernet Sauvignon, and 15% Cabernet Franc, matured 6-10 months. They bottle a Reserve range as well that moves up in price point. French reds tend to be more tannic and less 'jammy' than California reds. You absolutely don't want to use a 'jammy' wine for a Bordelaise sauce.
All Bordeaux ... well, maybe not Petrus or Cheval Blanc ^^
can i make this without the bone marrow?
I konw bordelaise sauce first time.It is complex for me.But I love french food very much especially steak.Now I can not recognize the part of the cow clearly.Today I know french cooking academy.I must subscribe !
Why does the extractor fan have to be off when you do a Flambé?
Because it may suck the falmes from the Flambé inside it, where quite some grease may have deposited. If it catches fire - good luck putting it out. If it's off, even if the flames are high, they will only scratch the outside of the extractor - which is normally cleaner (less fat that can burn), and even if something happens and catches fire, it's easy to put it out.
Thank you ever so much.
A drastically underrated channel.
Also please forgive me, but everytime you flambee something I want to give you a long neck BBQ lighter before you do. Seems safer. Maybe they don't have those for sale there.
Great channel.
If you use a gas stove, you can just tilt the pan over the flame to ignite... and keep your eyebrows intact
Is there a link to print the recipe with instructions?
Cut and paste if from the description. You'll have to watch the video to get the method though.
How to make authentic tomato sauces and tomato past
Didn't Escoffier use tarragon?
Ive never made it that way.