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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
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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.