SAUCE BORDELAISE RECIPES
BORDELAISE SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 quart
Number Of Ingredients 7
Steps:
- Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.
BORDELAISE SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 quart
Number Of Ingredients 7
Steps:
- Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.
More about "sauce bordelaise recipes"
BORDELAISE SAUCE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.5
Total Time 40 minutes
Reviews 3.5
Total Time 40 minutes
- Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.
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THE FIVE MOTHER SAUCES OF FRENCH CUISINE
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THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENU…
The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food …
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PRIME RIB SAUCE RECIPES | ALLRECIPES
Oct 15, 2021 · Horseradish sauce is a classic accompaniment for prime rib, and this horseradish sauce has great flavor and an incredibly creamy texture. Make enough for the night of and the next day so you can spread the extra sauce …
From allrecipes.com
From allrecipes.com
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THE FIVE MOTHER SAUCES OF FRENCH CUISINE
Jun 24, 2019 · Espagnole is often referred to as brown sauce. It uses a brown stock, such as beef, as a base and is thickened with a brown roux. Espagnole is often flavored with aromatics, savory herbs, or tomato paste. Espagnole is commonly made into secondary sauces such as mushroom sauce, demi-glace, sauce Madeira, or Bordelaise.
From thespruceeats.com
From thespruceeats.com
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THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENU…
The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food …
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PRIME RIB SAUCE RECIPES | ALLRECIPES
Oct 15, 2021 · Horseradish sauce is a classic accompaniment for prime rib, and this horseradish sauce has great flavor and an incredibly creamy texture. Make enough for the night of and the next day so you can spread the extra sauce …
From allrecipes.com
From allrecipes.com
See details
THE FIVE MOTHER SAUCES OF FRENCH CUISINE
Jun 24, 2019 · Espagnole is often referred to as brown sauce. It uses a brown stock, such as beef, as a base and is thickened with a brown roux. Espagnole is often flavored with aromatics, savory herbs, or tomato paste. Espagnole is commonly made into secondary sauces such as mushroom sauce, demi-glace, sauce Madeira, or Bordelaise.
From thespruceeats.com
From thespruceeats.com
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THE FOOD TIMELINE: POPULAR AMERICAN DECADE FOODS, MENU…
The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food …
From foodtimeline.org
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