Gordan Ladd's Kitchen
- where the real kitchen conversations start here - https://gordanladdskitchen.com Contact Us: https://gordanladdskitchen.com/contact Twitter: @gordankitchen Google+: +Gordanladdskitchen
Gordan Ladd's Kitchen
- where the real kitchen conversations start here - https://gordanladdskitchen.com Contact Us: https://gordanladdskitchen.com/contact Twitter: @gordankitchen Google+: +Gordanladdskitchen
Red Wine Demi Mother Sauce – Bordelaise
In case you are unaware, there are 5 classic French sauces that are the mothers and fathers of all the sauces in the world. They have been around for centuries and their recipes are best left untouched. Our sauce of the day finds its roots in the classic Bordelaise Sauce. Bordelaise is a classic steak sauce which is also reduced to a demi-glace to render a flavor bomb and is named after the Bordeaux region of France that is famous for its superior wines. This brown sauce too has an exceptional meaty flavor which goes down well with poached and sliced beef marrow. Shallots, bay leaves, thyme, red/white wine, peppercorns, butter and meat stock is required to build this sauce. Other classic French Sauces are – Veloute, Béchamel, tomato and Hollandaise. YT: https://youtu.be/QZm7Rl_iVgY
Gordan Ladd's Kitchen
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Bonus Tip – Red Wine Mushroom Demi Glace Recipe There are easily over a hundred modern and traditional sauce recipes that draw their inspiration from and have at their core the red wine demi glace. We surfed through dozens of sauce recipes using demi glace and red wine demi glace to finally get across our most favorite rendition of it - another classic and very popular red wine and wild mushroom sauce. It goes like this – in a skillet, place some butter and oil and heat until they start to foam. Chop up some shallots and add to the pan, sauté for 2-3 minutes until they soften up. To this, add some sliced and halved mushrooms - oyster, shitake, white, and sprinkle some thyme, salt and pepper. Stir for a few minutes and then add the red wine; continue stirring while the alcohol evaporates. Once this thickens up, pour in beef juices and stock and stir some more till everything combines well. You can add some cream and butter once the concoction has cooled down and season according to your taste preferences. Chives can also be added optionally and believe us, this recipe is worth trying out!
Gordan Ladd's Kitchen
- where the real kitchen conversations start here - https://gordanladdskitchen.com Contact Us: https://gordanladdskitchen.com/contact Twitter: @gordankitchen Google+: +Gordanladdskitchen
Demi Glace Substitutes
All the above sauces and their renditions can prove to be very complicated to make and savor at home. Our home cooks, therefore, get another trick from us – substitutes. No matter what your issue or apprehension, from the usage of bones to the usage of leftover beef gravy, this place has got it all covered. Whether it is concentrating your glace sauce or substituting the recipe with vinegar, sherry or cornstarch to make it even simpler and flavor-packed, you can brew up some sauce of your own.
Bon Appétit!
In conclusion, we hope that this article has been helpful to you in learning something new about French sauces, particularly about the Red Wine Demi Glace Sauce. We are sure that with these classic t ips and tricks along with the foundations will help you perfect these classics w hile also shaking them up with some twists of your own. Bon Appétit!
Gordan Ladd's Kitchen
- where the real kitchen conversations start here - https://gordanladdskitchen.com Contact Us: https://gordanladdskitchen.com/contact Twitter: @gordankitchen Google+: +Gordanladdskitchen
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Gordan Ladd’s Kitchen
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Gordan Ladd's Kitchen
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Gordan Ladd's Kitchen
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