In this video we learn how to make a classic sauce Bordelaise step by step. This is a luscious and succulent red wine sauce perfect for any grilled or pan fried steaks.
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Ingredients:
300 ml of bordeaux red wine
400 cl of brown beef or veal stock reduce to 200ml
2 shallots finely diced
30 grams butter ( for the schallots)
20 grams butter ( to finish the sauce)
1 tablespoon of chopped parsley
100 grams of bone marrow
2 branches of thym
1 small bay leaf
salt and pepper to taste.
Note: you cooking stock must be homemade and of an excellent quality as well as being highly reduce or else you will not a good meaty flavor in the sauce.
For the thickening of the stock use either corn starch, arrow root or beurre manie ( 5 grams of butter mixed with 5 grams of flour)
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: