tbh he made it harder than it really is, especially by how finely he diced his mirepoix. it takes a long time, but shouldn’t take a huge amount of effort
@@mrno_name9518 You can make demi glace with cheap meat and then have it in the freezer for like a year. You don't have to do that everytime you make this sauce lol
I make a similar sauce for dipping my leftover DiGiorno pizza crusts (because they're so dry the next day). Only difference is I substitute the wine with Hidden Valley ranch dressing.
20 pounds of beef shanks would cost me about $80. The narrow bones and everything else would be another $50 or so. Your procedure is spot on. And I thought making classic pho bo broth was expensive. Lol
I feel like the expense just depends on what you use it for. For me the shanks would be 50€, Veggies and everything else maybe 20 to 30€ more and then I usually just make a jus that I freeze in Ice cube form to use as self made broth. With the amount you get it's a lot cheaper than any broth you can buy. It's just the making of the bordelaise that's pure decadence. But it's fine for the holidays maybe.
This shit is the whole soul of french cuisine for real, tons of fat, sweet soury curious taste with a hint of butter and hard labour that rips your soul away
Yeah! I wanted a fancy steak and egss on Sunday so on Saturday I made a demi-glace all day long, but I was having a dinner party so it just sat in the back of the stove all day while me and my wife prepared the dinner. Pulled the demi out of the fridge in the morning, got rid of the small amount of fat that I hadn't skimmed and had a delicious breakfast. Honestly, it's not that much work. Just gotta check on it every so often to ensure the simmer is right. It is amazing how much liquid you put in versus how much you get out, though.
It's not worth it to make it at home. If you have a friend that works in a good restaurant, just buy a tub from them. It's cheaper buying legit demi, than making one at home. Demi is a gas/electricity killer.
Dude you are single handily inspiring me to cook. I know it’s tough running your channel but you’re killing it. Thank you for entertaining us brother. You deserve all the praise.
Except the Brunoise of the stock vegetables, there is no reason to do that, I would say it’s even inferior to a larger cut because it makes the stock more cloudy.
It’s a lot of work for the home but every kitchen I’ve ever worked in constantly has just on the go, and when you have that already borderlaise is easy. Jus is no problem in a professional kitchen, but yeah I’m not doing that shit at home
Omg, this preparation was textbook perfect. I remeber learning to make bordelaise in school and nearly dying the first time trying it. It is genuinely one of the most delicious things anyone can learn to make.
It’s crazy that this man basically made the equivalent of a whole meal just to use that, to make some sauce😂 bravo dude, I can’t begin to imagine how heavenly that is
@@Kaiweeks You can take the actual meat that you’d have to buy just for this out and only use the bones and other spare parts from a bone-in cut you ate another time. That way all the ingredients besides the wine can just be recycled leftovers
I bloody love bordelaise. Absolutely worth the effort. If you go to a chain type steak house they will probably fob you off with a red wine sauce. It's just not the same
I'm going to attempt to make this meal for a special dinner, thank you for your videos. You're such a pleasure to watch, so much talent and love for food and cooking !
This is one of those recipes that will be one of the best things you’ll ever put in your mouth but only makes sense if you’re a fine dining restaurant. Or if you have Demi glacé laying around. But this looks absolutely beautiful
@@Samer-sm6nf Also is for taste, the whole “Use cheap wine for cooking” is wrong, using a good wine makes a HUGE difference and seeing that everything else is top quality it seems about right
@@Wijikata I feel like there is a pretty steep curve of diminishing returns here. I can’t imagine how the quality of an expensive wine is going to show through a cooking process like this.
@@napalm17 i Don’t know the chemical process exactly and if i did i probably wouldn’t be a able to explain it lmao (im not native english) but im talking in my experience, try to do a Wine sauce with Cheap vs some Mid Range Wine, you will note the difference
@@Wijikata i think what the other guy was getting at was that it’s already difficult (for most people) to tell the difference between a $70 bottle vs a $20-$30 bottle. So that on top of a cooking process destroying a lot of the complex and subtle notes in the wine, it’s just not recommended to use a really expensive bottle for cooking. On the other hand if your using box wine I agree with you, might as well just skip the wine if that’s what you plan on adding. But even then I’ve seen some pretty great chefs add box wine to their dishes.
Bro, your dedication to cooking is admirable, every morsel of food you touch, somehow comes out golden brown and beautiful, you are definitely one of the standout chefs on RUclips
It’s not even the work part of this recipe that sucks it’s the hours and hours of time you have to think about a hot pot on your stove that kills it for me 😂
I'll take advantage of living in France to get that in a restaurant cause NO WAY I'm attempting this recipe. Looks yummy but that's too much effort and dedication. Keep up the good work tho !
Yeah it doesn’t even need to be a high end place, every place I’ve worked has made it but fuck doing it at home. It’s just way more affordable to do in a professional kitchen, and far easier because you set up around it
Skills & Sauces...was my 1st class at Johnson & Wales University...this is the sauce I had to make to pass the class as my final exam...that ISH was slappin'...FUGGHEDBOUTIT
Well done chef! Made a Madera sauce like that using duck bones. I would de done 20 whole ducks. Boil the bones and reduce to half. Then next day reduce 5 bottles of Madera with 3KG of shallots. The sauce came out shiny just like this. It made the duck dish!
I like to use a mixture of beef and veal bones for the stock. It gives a velvety mouth feel without changing the flavour because veal has more gelatin.
My man made stock demi and steak sauce. It’s very expensive and a lot of work, and you’re using it on something already very flavorful, I wonder how worth it this truly is to be this bougie.
Good lord, no wonder I never make this...
100% Icannot imagine ever buying 20lbs worth of Beef Shank just to make a sauce!!
Fr I thought he was making a broth but nah man we just don’t like bbq sauce
tbh he made it harder than it really is, especially by how finely he diced his mirepoix. it takes a long time, but shouldn’t take a huge amount of effort
@@randommage1 I call this sauce a fancy red wine sauce with bone marrow and that is makes this sauce different .
this is easy lmaoo
you'd have to waterboard me for me to make this... looks like heaven but its so much work bruh
Lost me at “let it simmer for 12 hours”.. WHAT?
@@mrno_name9518 the same U
@@mrno_name9518 the electricity bill for running stove for so long
Labour of love
@@mrno_name9518 You can make demi glace with cheap meat and then have it in the freezer for like a year. You don't have to do that everytime you make this sauce lol
...And that, dear friends, is why the saucier is a thing.
I don't think many understood that you meant one person in the kitchen actually just makes sauces.
@@LVX- I was kind of thinking it was the fancy container for serving sauces. 😄
@@kareny5438 🤣🤣
@@LVX-, I understand because of Ratatouille.
@@andrewjones2222 based
I make a similar sauce for dipping my leftover DiGiorno pizza crusts (because they're so dry the next day). Only difference is I substitute the wine with Hidden Valley ranch dressing.
Cap, nothing like this
😂
Lmao
I would give my left kidney to watch a how to of that process in a rundown trailer park kitchenette
If your actually serious about that and not joking like id actually like to know your process for my self
This is the REAL gold of the kitchen, so much labour and time put into it but there is no other way to replicate that intense beef bone jus 👏🏼
Thanks, I was wondering what to do with the 20lbs of beef shank I had lying around 👍
Always a smart ass, you dont need 20 lbs my guy, chefs frequently make large amounts of stock to have on hand, hence the 20 lbs.
he get a bunch of jus outta of it. freeze it and you have easy top tier sauces for weeks
@@AndyUrWald Wow, someone was VERY lonely growing up... yikes!
@@slofty uuuhhh, what?
@@AndyUrWald Something-something your mom.
::high fives pantry cook::
20 pounds of beef shanks would cost me about $80. The narrow bones and everything else would be another $50 or so. Your procedure is spot on. And I thought making classic pho bo broth was expensive. Lol
That wine is a $90 bottle..
I feel like the expense just depends on what you use it for. For me the shanks would be 50€, Veggies and everything else maybe 20 to 30€ more and then I usually just make a jus that I freeze in Ice cube form to use as self made broth. With the amount you get it's a lot cheaper than any broth you can buy.
It's just the making of the bordelaise that's pure decadence. But it's fine for the holidays maybe.
It looks like he only used the bones from the shanks. So probably a lot cheaper in reality
@@disintegratesintobinary655
20lbs × $3.99/lb = ? That's the current price for the beef shank at my local Asian grocery. Do the math.
This shit is the whole soul of french cuisine for real, tons of fat, sweet soury curious taste with a hint of butter and hard labour that rips your soul away
I get way too much joy out of stock and sauce making. It's like the longer it takes the more excited I get for it.
I hate it😭 I'm always side eyeing the pot waiting for my jus to reduce 😅
same here
Nail on the head here mate
Yeah! I wanted a fancy steak and egss on Sunday so on Saturday I made a demi-glace all day long, but I was having a dinner party so it just sat in the back of the stove all day while me and my wife prepared the dinner. Pulled the demi out of the fridge in the morning, got rid of the small amount of fat that I hadn't skimmed and had a delicious breakfast. Honestly, it's not that much work. Just gotta check on it every so often to ensure the simmer is right. It is amazing how much liquid you put in versus how much you get out, though.
Same here!
Borderlaise sauce is so much work to make. There's a reason i haven't made it since I attended culinary school in 2006
It's not worth it to make it at home. If you have a friend that works in a good restaurant, just buy a tub from them. It's cheaper buying legit demi, than making one at home. Demi is a gas/electricity killer.
Can you freeze it?
I’m willing to put in the work if I can freeze it
Dude you are single handily inspiring me to cook. I know it’s tough running your channel but you’re killing it. Thank you for entertaining us brother. You deserve all the praise.
Hey from Aus 👋
You’re my favourite food youtuber dude, makes me really want to improve my own cooking, love the vids 🦘
Me too 🇦🇺
I’m making this….one day. At least $30 worth of bones there. 😂
Bro is a 7 star ⭐⭐⭐⭐⭐⭐⭐ chef. No doubt...
That is standard procedure for proper haute cuisine. Every very good french restaurant does it this way. The real Escoffier way is even more work :)
Except the Brunoise of the stock vegetables, there is no reason to do that, I would say it’s even inferior to a larger cut because it makes the stock more cloudy.
The tiny veggies are so cute
It’s a lot of work for the home but every kitchen I’ve ever worked in constantly has just on the go, and when you have that already borderlaise is easy.
Jus is no problem in a professional kitchen, but yeah I’m not doing that shit at home
Truly amazing. I will have to look for a simpler home method. But this makes me appreciate fine French cooking.
It's good to see some classic french cooking getting the spotlight on social media for a change
Omg, this preparation was textbook perfect. I remeber learning to make bordelaise in school and nearly dying the first time trying it. It is genuinely one of the most delicious things anyone can learn to make.
It’s crazy that this man basically made the equivalent of a whole meal just to use that, to make some sauce😂 bravo dude, I can’t begin to imagine how heavenly that is
Well, if you take the beef chunks out (which you absolutely can) it’s just leftover bones and vegetables plus maybe a glass or two of wine
@@tim-alexanderteuner3874 whatdo you mean you can take the beef out?
@@Kaiweeksout of the list of ingredients. He is saying adding the beef is optional.
@@Kaiweeks You can take the actual meat that you’d have to buy just for this out and only use the bones and other spare parts from a bone-in cut you ate another time. That way all the ingredients besides the wine can just be recycled leftovers
The power and flavor of a Quality sauce is not to be underestimated.
I appreciate the walkthrough. Well done.
This is way harder than using ketchup.
😂
Funny and could be offensive comment 😂
*reaches for the ketchup*
I bloody love bordelaise. Absolutely worth the effort.
If you go to a chain type steak house they will probably fob you off with a red wine sauce. It's just not the same
6 days later, you have a teaspoon of sauce!
The way you cook beautifully describes the chaos of my life I love every single moment
Im happy you finally showed us this process!
"you can halve this recipe"
*Phew* that's a relief. I didn't quite need enough to bathe in.
I'm going to attempt to make this meal for a special dinner, thank you for your videos.
You're such a pleasure to watch, so much talent and love for food and cooking !
I SECOND BECKS, *PLEASE* UPLOAD SOMETHING! 🙏🏾🙏🏾🙏🏾
This is one of those recipes that will be one of the best things you’ll ever put in your mouth but only makes sense if you’re a fine dining restaurant. Or if you have Demi glacé laying around.
But this looks absolutely beautiful
20lbs of beef bones, a gallon of beef stock -- and reduced into a quart of demi glace. Fuckin definition of luxury.
I went to culinary school did this whole shebang but I love watching your videos, man.
Bruh I know he didn’t just put fucking $70 red wine in there
All the beef bone and marrow ain’t cheap either. Holy shit.
@@Samer-sm6nf Also is for taste, the whole “Use cheap wine for cooking” is wrong, using a good wine makes a HUGE difference and seeing that everything else is top quality it seems about right
@@Wijikata I feel like there is a pretty steep curve of diminishing returns here. I can’t imagine how the quality of an expensive wine is going to show through a cooking process like this.
@@napalm17 i Don’t know the chemical process exactly and if i did i probably wouldn’t be a able to explain it lmao (im not native english) but im talking in my experience, try to do a Wine sauce with Cheap vs some Mid Range Wine, you will note the difference
@@Wijikata i think what the other guy was getting at was that it’s already difficult (for most people) to tell the difference between a $70 bottle vs a $20-$30 bottle. So that on top of a cooking process destroying a lot of the complex and subtle notes in the wine, it’s just not recommended to use a really expensive bottle for cooking.
On the other hand if your using box wine I agree with you, might as well just skip the wine if that’s what you plan on adding. But even then I’ve seen some pretty great chefs add box wine to their dishes.
with the amount of effort put into this sauce no wonder it’s one of the best lol
The sauce that only takes 2 days and $120 to make, jesus
But look at the amount. Thats like a 20l Pot and he get around 2-3l High Class Beef Stock. And nothing beats that
What kind of sauce do you put on a 700bucks piece of meat anyway
Had to hit the like button just for the sheer amount of effort this sauce took
Well, I guess I have to believe you. No way I will do that myself and I won't be looking for an alchemist to do that for me 😅
this was described in "Escoffier" *THEE* classic cookbook on French cuisine by the Master, Georges August Escoffier
dude you need a recipe website. i would love to cook this for a dinner party
just look up a classic beef jus or demi-glace recipe and add the last steps
😂 the amount of dedication and precision to make just the sauce. This level of chef is serial killer red flags 😂 but it's so good it it could kill you
Bordelaise was the best part of the classes I took, truly a magical sauce
This guy is just next level chef.
Good to watch. Impossible to learn from 😅
You're one of the best sauces in the world!
This takes so much skill and commitment to make. And I bet all your friends brag about having a friend as talented at cooking as you!!
and shit load of money
It’s something you make if you know that you are going to be hungry in 7 days.
Bro, your dedication to cooking is admirable, every morsel of food you touch, somehow comes out golden brown and beautiful, you are definitely one of the standout chefs on RUclips
Yet another recipe no one in the comments section will ever make. Good job lad!
Ah yes the sauce that requires sauce which requires 1/8 of a cow
Lee is a casual cook like us and i think i can make half of his receipes on my own😊 thanks Chef :)
It’s not even the work part of this recipe that sucks it’s the hours and hours of time you have to think about a hot pot on your stove that kills it for me 😂
Hwoo! Memories of cinnamon toast crunch ice cream and his brother, haha. Always love his chill vibe. Good to see you with him here Eric!
Hwoo Lee the 🐐
The dedication 🫡
That is a lot of work; think I’ll go to a restaurant and pay for it
I'll take advantage of living in France to get that in a restaurant cause NO WAY I'm attempting this recipe. Looks yummy but that's too much effort and dedication. Keep up the good work tho !
Just a quick 48 hours of work and $300 to make this sauce
My goodness,once watched your sauce making.i appreciate more even sauces now
Only a high-end restaurant should be doing this kind of stuff. Amazing but ridiculous for the home chef.
Yeah it doesn’t even need to be a high end place, every place I’ve worked has made it but fuck doing it at home.
It’s just way more affordable to do in a professional kitchen, and far easier because you set up around it
That’s insanely. I bet the flavor is out of this world
Gahhhdang that’s work lol
Cool!
And that my friends it’s how we’re never gonna use the scrapes. 😅 Amazing recipe!!
You don’t need that much beef stock to make this 😂
he made extra for other cooking purposes, Atleast I hope
Stags leep for cooking wine is crazy my boy, you on another lvl
EXACTLY , huge waste of good wine that runs like $65-$70... come on now
my guy just used $100 wine to make bone broth
usually it runs about $65-$70 but still , huge waste
Skills & Sauces...was my 1st class at Johnson & Wales University...this is the sauce I had to make to pass the class as my final exam...that ISH was slappin'...FUGGHEDBOUTIT
And people wonder why France is #1 culinary country
Who is wondering about this
@@keno_maxed idiots i guess
@@keno_maxed I am
Well done chef!
Made a Madera sauce like that using duck bones. I would de done 20 whole ducks. Boil the bones and reduce to half. Then next day reduce 5 bottles of Madera with 3KG of shallots. The sauce came out shiny just like this. It made the duck dish!
Try deglazing your roasting pan with some of the wine you used to cook. It gets all of the delicious bits and simplifies the cleaning process.
Not a seed oil in sight! Good lad
All that patience ….it must be so so good !!! 😍
Wow this is truly perfection!!! ✨🖤🖤🖤
The flavor has to be heavenly...such a plain looking sauce with such condensed flavor
Just enjoying the whole process. ❤
Classic French cooking is a lot of work but trust me it is worth it!!!!
A buddy with a vineyard and herbs and another with some cattle and you got yourselves a hell of a business
If I had a week, nothing to do and unlimited money, I might consider making this.
Bro, you have to do a full video on this!!!
Literally has to taste like culinary heaven. My god.
It does lol, is one of the best sauces ever no cap, everytime i do it , last max like 2 days lol
I dream of veggies so finely sliced and diced!
I like to use a mixture of beef and veal bones for the stock. It gives a velvety mouth feel without changing the flavour because veal has more gelatin.
Look like you put more energy in cooking the sauce than you did with the meat 💯
Oh my gosh 😮 so many steps 😅I still would like to try to make it, I’ll just have to watch this about a million times to get it down😂
Gifted and talented on so many levels. If I didn’t have Jesus in my life frfr, I’d be jealous!!
Woooooow its one of the best dishes i will never make.Thanks!
An entire months rent in one sauce (but for real, nicely done).
Casually cooking with stags leap is crazy work
Make this every morning - best breakfast sauce
You said walk me through, then presented me with a triathlon.
Thanks for sharing this artful technique 👌
My man made stock demi and steak sauce. It’s very expensive and a lot of work, and you’re using it on something already very flavorful, I wonder how worth it this truly is to be this bougie.
Beautiful bro,simply beautiful.
Artemis and Langoa Barton. You’re not messing around. I save those for anniversaries and special celebrations only
Cooking and high quality meals are really worth the money when you see the time and experience needed
This dude definitely knows how to cook
All dat for SAUCE???? Dedication is crazy
Are you culinary school graduate or Michelin star chef? If you’re just an avid cook, man…you’re impeccable at everything you do.
Looks good. I guarantee you nobody actually watched this video and made it themselves
God i love your content
Can you try making Jean Georges' miso mustard sauce in another vid? Tastes so divine for steak 😋
So beef broth, wine, herbs, butter and bone marrow, got it Ty!
Forget michelin stars, this dude tryna go for michelin galaxies w this type of dedication to sauce 😂😂
I barely have the patience to watch this clip let alone follow it.