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Learn how to make a bordelaise sauce in this video with Chef Billy Parisi from Fix My Recipe.
Tags:Bordelaise Sauce recipe,Billy Parisi,Bordelaise Sauce,brown sauce,Chef Billy Parisi,red wine,bordelaise,Demi,glace,sauce
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Hey! Thanks for stopping by at fixmyrecipe.com where we take your broken down recipes and we fix them for you, so you can proudly serve them in your kitchen.
I’m Chef Billy Parisi and our next fix goes to Candice Lodwick of Boulder, Colorado. She sent us a very simple brown sauce claiming it’s bordelaise. It’s absolutely incorrect. Don’t worry, Candice. We’re going to fix it for you.
Candice, making bordelaise sauce is as simple as this. Bordelaise is not just a simple beef stock reduced. Here are the ingredients you’re going to need for the bordelaise. Some chopped shallots, some fresh chopped thyme, one bay leaf, and some cracked pepper corns and to top it of, some wonderful red wine.
Alright Candice, now that all our ingredients are in our pot, all we’re simply going to do is put our pan on the burner and reduce it by ¾. Alright Candice, now that our wine is significantly reduced, we’re simply going to add in our wonderful demi glass, which is veal stock reduced in half and we’re going to let that cooked for about 20 to 25 minutes to infuse all those wonderful wine and shallot flavors. Alright Candice, after our bordelaise sauce has been on for about 20 to25 minutes, you can see it’s very nice and reduced and extremely concentrated. Now also we’re going to do is swirl in some fresh unsalted butter.
Alright Candice, now we’re going to simply strain our beautiful bordelaise sauce. Alright Candice, now it is very traditional to add bone marrow. It’s very easy to actually use bone marrow, all you do is your going to boil it off in some salted water, your going to simply strain it then dice it and we’re going to add it in right now. That is plenty and we’re going to simply whisk it right in. Now that all our ingredients are in and our seasonings are adjusted, I need to give it a little taste to make sure it absolutely wonderful. Oh yeah, that’s going to go awesome on my steak and I do bet you can’t join me, Candice. Now, I’m going to simply put it along side in a plastic container because I’m going to save it for tonight. You can really see that deep red from the wine.
Alright Candice, thank you so much for writing in and remember, bordelaise is not a simple veal stock reduce. It’s shallots, bay leaf, fresh thyme, and finished with bone marrow and don’t forget your butter. Remember fat is flavor. Come back tomorrow to fixmyrecipe.com. Watch me fix some else’s kitchen quandaries.