Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
In this food tutorial learn a simple recipe for making 200 portions of bordelaise sauce.
Tags:Bordelaise Sauce Recipe Tips,Bordelaise Sauce recipe,bordelaise sauce. how to make bordelaise sauce,chefrobertkhoury,cooking tips,How to Cook,how to make sauce,sauce recipes
Grab video code:
I’ll make some Bordelaise Sauce today. I’m the catering here and I’m not going to give you the amounts but you could see it to yourself, I’ll make them two gallons of Bordelaise Sauce and that’s what I'm going to use in the Bordelaise, salads, onions, thyme. And this is the kind of pot we’ll use, nice thick bottom pot for melting burn and then later after I sweat it up, we’re going to take two bottles of red wine and reduce it down.
And since this is going to be use for beef, we’re going to use a couple of gallons of beef stock on this and I’m going to put some tomato in there also.
Okay so, we’re going to make the sauce but meanwhile we need a good stock. If you don’t have a good stock like they usually make in the hotels, bone it overnight. And the next step thing is to use a beef base and always as you can see this is a wet one. Don’t think that there is any dried beef base that is worth its weight and goal. They’re all have to be a wet one and I have to say it has beef in it.
We’re going to take the vegetables and if we have a stock, you would have this—cooking, we have bay leaves, thyme and the onions right into the pot with the beef base and this is going to cook for a couple of hours then i’ll strain it and make the sauce with the shallots. And we’ll lay with some tomatoes to this also. Tomatoes from the can just not puree. I don’t like using puree because it’s too acidic. I don’t like using paste because it’s too strong, just want a little tomato flavor and this is the best thing to use, old spice tomatoes for a whole tomatoes in the can, in juice.
Later, I want to cook the shallots. I put two pounds of butter in there and this is going to make the roux with the shallots. This way I’ve saved a step. I don’t have to make a separate roux. And when the sauce is done, you don’t taste any flour in it. I’m going to put the red wine in so I don’t have to reduce it later. It will just cook out the alcohol right in here. I’m going to put the two bottles in there. And this will cook down and then we’ll take it out and make the sauce. I’m going to use two bottles of wine for that.
Look at that, chicken legs. No flour just put it in a non-stick skillet, moderate flame, put it in inside down first but already I have turned them over and this is going to be the food for the health today, isn’t that beautiful?
Now, we’re going to over here and do the roux. There’s the shallots and the butter and now we’re going to add the flour for the roux. I usually make this for the two gallons of sauce, a little more flour and then I’m going to strain this pot and just add it to this. Very simple, if you know how to do it. That’s it. Now, it’s very thin but look at this. I don’t like it this thin but that’s all it is. Then later after the sauce is made, I will—of the sauce nice and salt. I’ll show you later.
There is the stock. We’re going to strain that now, and just add it to this. I just added all the stock to the roux, it’s boiling. I’m going to whip it up, added the stock to the roux, slowly whip it, incorporate all that roux into the sauce and then I’m going to add a little more stock to this and some sugar color to darken it since it is a Bordelaise. Then we come out with a nice dark color with Bordelaise sauce not to be pale, not too thick, I’m going to let this cook on a very low flame for about an hour, that’s beautiful.