Classic red wine sauce for ideal steak I BORDELAISE SAUCE BY FRENCH CHEF
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- čas přidán 4. 07. 2024
- Bordelaise sauce ingredients (8 portions) :
✔️ dry red wine 200 ml / 6.8 fl oz
✔️ 2 bay leave
✔️ thyme
✔️ 1 tea spoon black pepper corn
✔️ shallot 40 g / 1.4 oz
✔️ brown veal stock 400 ml / 13.5 fl oz
✔️ salt
✔️ butter 20 gr / 0.7 oz
✔️ starch + water
⏳ TIMESTAMPS:
0:00 introduction
0:19 ingredients for Bordelaise sauce
0:47 shallot and pepper corn mignonette
2:28 sauce reduction
3:08 adding veal stock
4:37 how to thicken sauce
7:02 how to know sauce is good enough
7:23 serving Bordelaise sauce with a steak cooked in chimney
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I love how he crushed the pepper corns with the “ass” of the pan 😂
No fancy tools necessary!
also the piss of mushroom in the stock caught me off guard 😆
🤣
Best quote "Wizout butteur, No life in French Cuisine" I not only LOVE his accent, but I love this recipe even more. Merci beaucoup !!!
x1.5 speed and its perfect!!
Have a glass or two of Bordeaux and at 1x it will be just fine
Peeeeerfect!!
Thanks much easier to understand now.
😂 👏
0.5 speed or gtfo
This guy is funny without trying😂
I just made this sauce for dinner. It went great with venison. Je ne cuisiné pas souvent de la cuisine française, mais c'est très bien. Merci pour cette recette française.
The spongebob time skip was unexpected but much appreciated.
Made this for a date recently, had to use a beef stock, but turned out delicious!
I just bought that convection stove-top _because_ of this guy! 👀
Every sauce he (& other French chefs worth their chives) makes uses one-the only way to keep them delicate sauces’ temperatures _rock-steady._ 🤘 They’re friggin awesome!
Yup, agree 100%
And they are not that expensive anymore. You can easily find a good one for less then $50
As an English professional chef living and working in France, I commend this video. Personally I would have put the fire down so that the sauce was not boiling prior to adding the melange of water and corn-starch and then bought the heat back up. It only thickens when it boils and that gives you a little more assistance in getting the thickness correct. It can go gloopy if it is boiling too hard.
That aside, it is an excellent video of a classic sauce well done. Also the beef looked wonderful.
Bravo my friend.
Paulus
faire la sauce c'est très important dans la cuisine française s'il vous plaît montrez-nous plus de recettes de sauces françaises traditionnelles merci chef
“We will crush wiv thee … _ass_ of the pan.” 🤩👏👏
i feel like this guy has some esoteric cooking knowledge
Instead of grabbing the corn starch I once grabbed baking soda. That was a fun little kitchen adventure. Interestingly, it didn't ruin the sauce.
Un grand merci de nous faire decouvrir cette belle et bonne sauce.
Merci pour ton tuto ..Trop cool ton lovely french accent😄
The king of sauces
Porkchops, chickenbreast, wild duck, and whatever beefcuts you may choose its good for any meat.
Tnx dude!
Oh my oh my. To die for... 🙏
Thank you very much Chef
Thx Chef for this chef!
😋😋😋
Most outstandind
Merci chef 👨🏼🍳
The ass of the pan :) This is the best red wine sauce instruction- thank you Chef Vivien!
Gorgeous! ❤
The sauce, I mean 😂
I love your demeanor
Наш шеф расширяется))
He is cool
Great video. That steak is cooked perfect!
That shit was rare
I went in the comments to find someone say that shit is blue.
My biggest problem with making steak dinner is not eating it all before I cook it. Raw beef is the greatest flavor ever.
Could i add some truffles essence or oil or paste to make this a red wine truffelsauce or is that not a good combination
Not sure if someone else has asked this already but is it possible to download a GPX file in order to upload to a GPS unit?
Like a prehistoric guy... but not a barbarian.
I always feel guilty when I have to use corn starch to thicken. I do it when I must, but I would rather not.
Bravo on this video! You got a new sub from me! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
Nice sauce. I'll go easier on the pepper next time.
How much thyme?
A written version of this recipe would be handy so you can refer to it in the kitchen ?
comme un homme des cavernes quoi haha
MEGA
🥰🍒🥘👏🫑
the ass of the pan lol
I couldn't make it out whether he said beef stock or veal stock??
We will crush with the ass of the pan... I had to hit the like button when I heard that❤
That’s a rib-eye or tomahawk, not a t-bone chef. Great video thanks.
Yeah, looked like after cutting it off the bone, ,he was cutting off the spinalis, right?
Do you rely on the sauce to season the cooked meat, or do you still use salt and pepper to taste? Man that steak looks rare.... Look more like a ribeye than a t-bone. EDIT: 11/23 I made first beef stock from scratch as the first step to a demi glace. Going to try this with some of the reduced stock. Love cooking in an open fire. Well done, Sir!
Agreed. Definitely a bone in ribeye.
ALWAYS season your food
(unless otherwise specified...there are exceptions to every rule...)
Hon hon hon.... sacrebleu, we eat snails 🐌 and 🐸
Ass of the pan?
my God, what en English "the arse of the pan"...maybe you could call this "bottom"...peut être faire tout 4a en Fran4ais, avec un petit sourire?C'est pas une opération à coeur ouvert
i hate the texture of cornstarch
So use potato starch.
@@Ariel-oo1nc xd no
Use Arrowroot is smoother.
Jesus Christ. This is brutal.
How so
Trying it tonight!
Chefs kiss 😘