I just got back to San Francisco last night after a fun, warm, and too short visit with my family in ups tate new York. It's hard to keep posting new video recipes when have traveled as much as I have, but fortunately I had some images saved from delicious sauce Bordelaise I did when we tested dry-aged beef. Bordelaise sauce is one of those old school classic sauces of many chefs learn in culinary school, then at least that they do end up working in a traditional french restaurant, or m aybe some large hotel, they do not really do on a regular basis. It's a shame because it is a fantastic sauce, and very easy to do. When you take into account the availability of good red wine, really affordable in the local market, this sauce makes even more sense.
One key ingredient that you will need to track down is a beautiful rich (and real) veal stock. Many of your top-end grocery chains sell now, but you may have to ask a local butcher for you find some. There are NO thickeners in this sauce. It is simply reduced to this concentrate. Substitute beef broth just will not cut it, because we rely on the gelatin in stock for giving us the beautiful viscosity sticky sauce is known for.
I mention in the actual video, classic Bordelaise usually requires the addition of beef marrow to add richness to the sauce. I got that way, and it is wonderful, but this version is also very good, even without adding greasiness. One problem with this post is not real "money shot." I was so busy that day with the filming of potatoes and test dry-aged beef that I did not take decent pictures of the Sauce! This explains the photo flickr I found (credits below), and picture recycled from the dry-aging position. the aesthetics of the picture notwithstanding, this is a great recipe for sauce, which I hope you try soon. Enjoy!
Ingredients:
1 butter c
4 large shallots
salt and freshly ground black pepper to taste
1 cup red wine
2 real calf cups
Top Photo (c) Adactio Flickr user
Steak on the photo fork (c) Chezus
