How to make an classic Bordelaise sauce at home (step by step video tutorial)
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Join my online French cooking classes 👨🍳: learn.thefrenc... Learn how to make a classic sauce Bordelaise at home with this video. This is a luscious and succulent red wine sauce perfect for any grilled or pan fried steaks.
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Ingredients:
300 ml of Bordeaux red wine
400 ml of brown beef or veal stock reduce to 200ml
2 shallots finely diced
30 grams butter ( for the shallots)
20 grams butter ( to finish the sauce)
1 tablespoon of chopped parsley
100 grams of bone marrow
2 branches of thyme
1 small bay leaf
salt and pepper to taste.
Note: you cooking stock must be homemade and of an excellent quality as well as being highly reduce or else you will not a good meaty flavor in the sauce.
For the thickening of the stock use either corn starch, arrow root or beurre manie ( 5 grams of butter mixed with 5 grams of flour)
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You know the sauce is good if one of the ingredients is “time” itself.
Stephen I just wanted to tell you that your level technique and crafts is incredible💜😽💀🇺🇸
love all the little technical knowledge tips that are sprinkled in, like when the butter goes in towards the end and you mention "you don't want to whisk because air can get in and the color can change."
I would never have thought of that, and without you telling the REASON WHY you just gently swirl the pot, I would probably have been impatient and tried to stir it with a whisk or spoon. Thank you for always explaining the 'Why' of all the steps and techniques!
You wouldn't neccesarily ruin the sauce, but the French kitchen is pretty subtle in flavor.
Yes he only drink
Making this sauce to put on my wellington this year. Can't wait!
Did it work?
@@dask7428 It sure did! So easy too.
I just made this and it was incredible thanks a lot it is extremely appreciated
Mind blowing sauce. Vive le france
ABSOLUTE ART!!!
man, the sound of that cork popping was spot on! sooooo satisfying...
Love your style of sharing knowledge. Thank you for doing so. If you wouldn’t mind sharing a bit more of your valuable knowledge, please answer a few more questions for me. 1.) Can I make this ahead of time and keep in a glass canning jar? 2.) If so how long do think it would last? 3.) Would it need to be stored in the fridge or the pantry? Thanks again; you’re amazing!
What a beautiful french cooking chemistry !
A Nobel price for sure... Take care of the spies !
You have the best classic French cooking videos on TH-cam! ❤️ please keep it up! We need you!
Thank you so much for continuing your TH-cam channel I really appreciate it
I love French cooking and this video is so awesome and easy to follow
Beautiful preparation...
I made this the other night and it was absolutely stellar. I had never made it with the bone marrow and sure enough my local grocery store had meaty bones with marrow for $2 a pound. It was like fate. The marrow is a revelation. I had always skipped it because it was hard to find. But wow, it softens the sauce in an amazing way and makes the whole bite a pleasure. Paired with the rest of the Bordeaux truly an amazing meal. This will be my go to Bordelaise going forward. I must say your attention to detail made it easy to make really good, your mirror finish reduction on the wine was something I had never done before. Thanks for the recipe!
Calm down
Oxtails are bones,
Can’t wait to try this out, sauces are a must
our next course at the school will be dedicated to sauces🙂
Never had Bordelaise with pieces of the bone marrow, but it looks fantastic. It's like having a Filet Mignon with Foie Gras type of meal but you can't afford it..
That sauce is art, just art
Thanks for another great video. That sauce looks really good. Cheers!
This is a “quick bordelaise” according to Pellaprat.
If I could have any job, it'd be either a saucier or a writer. But saucier sounds tastier.
That's because you'd never been one. Are you prepared to be a saucier and work from 8h to 23h, 6 days a week, while been treated and paid like a slave?
I was a saucier. I guarantee you couldn't do it.
@@felipe96150 you're like the kid who tells everyone Santa Claus doesn't exist. Why spoil my dream? Lol
@@captainkev10 So you dont fall in the same nightmare as I did.
@@captainkev10 Béarnaise, Aïoli, Grand Veneur, Marchand de Vin, Hollandaise, Gribiche, Tartare, Mayonnaise, etc etc etc... They are all waiting for you Kevin !! Go ahead !! Vas-y ! Fonce !!! Parcours la France du Nord au Sud et de l'Ouest à l'Est... Régale toi !
I didn't know about the bone marrow. Interesting!
I LOVE THIS SAUCE but I have made it bfr with mushrooms. L)
I invited some friends for dinner in 2012 & i made this sauce with beef-a-role (roll-beef) that was a delicious dnner
This is awesome!
Fyi you are my field of study for the last year or so. You are teaching many people the foundation for understanding what good food may be like. Thank you
Thanks a lot sir ☺️
Thanks Stephan, I've just 1 day ago had some eggs with Bordelaise sauce at some restaurant, they totally screwed it up. Thanks for showing us how it's done!
Delicious sauce I shall try it soon and let you know......
10:20 - ya, thats why i subscribed to the youtube channel...
lovely
Igniting the sauce does not remove the alcohol. The alcohol is escaping in the form of vapor. Igniting the alcohol and letting it burn off will show you when the alcohol is gone
bone marrow, damn. my granda used to cook those in stock and then just put it on a slice of sourdough bread with a pinch of salt, so good.
we would spread beef dripping on white bread,no salt and "viola",don't get the chance to source it from the butchers.Also we're not doing big beef roasts so much.
Can u please do a video only on the 5 mother sauces
Please make any medieval french food for poor/king
Can I cook the bones in the beef stock and reduce them together?
I make a red wine reduction sauce that is similar, so I am happy to learn how the real thing is done. Nice job.
I would very much recommend using toasted flour in this beurre manié.. toast some plain flour in a frying-pan, or bake it in the oven at about 180, until it's golden, and starts to smell of biscuits. Pop it in a jar, and keep it around the kitchen.. it's useful stuff to have. For dark sauces and stews, it often means you don't have to cook the flour out in a separate roux.
I must try that. Thanks
My Nana used to do that with flour. I had forgotten that trick. Thanks!
I know I’m 3 years late, but why not use corn starch or make a slurry?
@@Coolman_Productions Different texture (and look). Slippery (and translucent) . The mouth-feel is fine in a Chinese glaze, napping bite-size morsels which have their own texture, but (IMO, anyway) is not pleasant in a helping of sauce on a plate. It's a bit too sticky and gluey to be served that way. Boiled wheat-flour isn't very nice, either. It really needs to be fried out, at least to 'Blonde'.. or roasted for darker sauces, when it acquires a slightly biscuity flavour, too.. hence my comment.
@@rbettsx Thank you for clarifying and the nice insight. I’ll be sure to use this for my culinary skills. Thanks again! :) 👍
Great classic recipe. Thank you. You are a bit of a star aren't you, Sir!
You may be interested in this idea I have been playing with. I discovered this by accident. Basically, in order to reduce and intensify the flavour of a stock, I have been freezing it in a plastic mineral water bottle. Then I defrost it through a muzlin cloth into a glass bowl. Any impurities and a lot of water gets trapped in the ice, in the bottle, as the stock melts.
You end up with an amazingly strong liquid.
I have been doing the same thing with white and red wines that I cook with. Same result! Amazing!
I made two litres of vegetable stock, cleared it, froze it, defrosted it and then put the result back in the freezer (without a bloody ticket on it) so when I found it again, I had no idea what this rather dark stuff was, but it tasted fantastic! I thought and thought, what the hell is it?
Then, I had what I believe alcoholics refer to as a moment of clarity.......that's it! Veg stock!
Now if you like to make your own Apple Jack Cider or other alcoholic drinks, you take your cider and freeze it and then defrost it about 4 times. Every time the liquid will get stronger and stronger until, well, if you drink too much you could go blind and your head will fall off!
Seriously, you need to sip a shot glass only!!! and very occasionally! But it is truly amazing!
So Reduction by freezing is another way to go and it gives a very pure clean taste to whatever you are working with!
OMG, you better tell women like me not to use hairspray on their hair when planing to make this sauce. May be, it will be safer to drink the wine and watch you. ❤️🍷 from Ursula.
Sweet. Except for the marrow ive made this a lot. Forget the a1.... _this_ is steak sauce
Opinions differ... A really kick-ass steak does not need any kind of sauce.
@@RedRisotto agreed 100% any good quality protein doesn't any any sauce, but its trendy 😂😂, no sauce, its dry and empty plate. 😕 I believe you're right. .
@@RedRisotto Shame to waste that fond at the bottom of the pan though.
@@_Odin_ Nothing needs to be wasted... A banging steak doesn't need a "sauce" though. IMO.
@@RedRisotto The only waste is cooking a mean steak to perfection with sides, for someone that doesn't appreciate it. If someone gets cooked a steak and it tastes nice, thank the person that did it, or may all your future steaks be tough as army boots!
Why do we not blanche the Marrow then sweat with the eshallots at the start to intensify the meatiness of the sauce , so the acidity of the wine is a little more counter balanced ?
Fantastic recipe... This is the very first sauce I ever make successfully. However, mine was nowhere near the quality of yours :-) Thanks for the video :-)
I LOVE YOUR CHANNEL! I WORK AS A CHEF IN A BRITISH RESTAURANT IN LONDON AND I REALLY ENJOY YOUR RECIPES!
He's better than some professional cooking instructors I've had.
@@johndough8219 Agreed. I nearly fell over when, in his last video where he announced the online school, he said he never went to a culinary school - he just read a book and had an interest. Watching his videos this past year, I always assumed he went to school and studied for years.
Pls, make some classic Escoffier recipes "for the masses"- sauces, etc... . At last- European classic cuisine - not all these UK "Philistine variants".
"eh..good job".....thanks for the entertainment sir....look forward to joining you for next vid.
Wonderful presentation. I always enjoy your reactions to your own cooking. I mean why go to all this trouble and expense if it doesn't give you real pleasure? The glory of French Cooking is that it has really tried to find out how to do things right.
Hello chef, thanks for another excellent video. I have a question, in case I want to take a short cut and use bouillon cube or concentrate( eg Better than Bouillon )instead of real stock, do I need to dilute it per instructions , and then reduce it in a pot? Or can I cut to the chase and just dilute it with less water to begin with ?
If you use stock cube the thing is that they are usually very salty so make sure to see how the. Roth becomes as I strutted on the stock cube packaging. Reduce it it will surely make it very salty so it may be tricky to use👍
@@FrenchCookingAcademy ok thanks for your answer. No shortcut then. I will get myself some proper stock.
@@Chi_Leung most butchers will sell good stock
Again the one dislike from the ex girlfriend! Nice video and love your passion for cooking!
One thing I have often wondered is if and why and when it matters to do your reduction separately. Why would the result be different if you combined wine and stock and reduced them together, assuming they each needed to reduce by the same amount, based on the volume you started with? I can think of some possible reasons, but I’m not sure of the science.
How does this sauce do in terms of storage? I'm thinking it might be easier to make the day before and then refrigerate overnight.
Love the vids. Almost as much as when I get to cook with my CIA trained son. Home cooks get to another level with techniques like these. Great!
So, the bone marrow is in little chunks, and does not dissolve into the sauce, correct?
yes that’s right
can i make this without the bone marrow?
someone needs to invest in a long necked barbecue lighter…
Ive never made it that way.
This is a load of rubbish. You never thicken a red wine sauce with flour, flour and red wine are incompatible.
I'm honestly more a fan of red Burgundy than of Bordeaux; could I do a similar sauce with Burgundy?
well yes of course but you will lose a very important part. The Tanin much more present in Bordeaux wine.
@@lucian823 yeah, good point. Might compromise with Nero d'Avola or Chianti. Ciao!
At 3:24 where the alcohol is burned away. Sorry folks but it's nothing to do with the taste and it's not possible to flambee spirits below 18%.
Hi chef I want to learn online from u I Wana join ur classes am from Indian and ur huge fan pls tell me how can I join u and what's the fees structure of ur course
hi there sure just use this link and will have access to the course details and price learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking
French cooking produces a lot of dishes to wash, my kids complained about it in the early years before I adopted more and more a Canadian lifestyle, your videos make me homesick
you must reply to your viewers afterall you ask us to subscribe n ring bell. so do the right thing
great video. Great kitchen. Your fridge looks bad. Get a better one for your videos.
So you leave the bone marrow in there? Is it not supposed to be fully dissolved?
When would you use beurre manié and when would you use a white roux?
They can be interchangeable, and beurre manie tends to be more useful if you don't have time to cook (especially for home cook), while roux requires time to cook off the "raw" taste of flour (which to be honest, I don't find it nasty as described by my culinary instructor, they are mainly to start off a sauce in a same pot, less to clean). Either sauce made with them taste no much different so it is up to you to decide. In up-scale restaurants, we usually make a big batch of cooked white and brown roux so they can be readily added whenever we need. Cheers!
Use a roux when the liquid is cold and a beurre manie when the liquid is hot. (1 hot 1 Cold no lumps)
You use a white roux for making a béchamel sauce. Add some swiss cheese in your béchamel it becomes a Mornay sauce.
30 gr butter + 30 gr flour. Make it melt in a saucepan. It must not get brown. After some minutes add 50 cl of milk. Don't stop whiskying at very moderate fire. It's going to get thicker in some minutes. Your going to see the béchamel sauce "appears".... Add some salt and pepper...
How to make beurre manié? And can I store it is fridge?
What's that don't have the exhaust fan on when flambeing thanks for that chief
Such an excellent presentation and beautiful videography-thank you so much for sharing your wonderful French culinary expertise.
You've raised the bar again! I'm making this tomorrow instead of my usual reduction. Thanks for the inspiration
Mmmmmm. Love making that sauce
never use corn starch to thicken. It will mute the flavors.
Why does the extractor fan have to be off when you do a Flambé?
Because it may suck the falmes from the Flambé inside it, where quite some grease may have deposited. If it catches fire - good luck putting it out. If it's off, even if the flames are high, they will only scratch the outside of the extractor - which is normally cleaner (less fat that can burn), and even if something happens and catches fire, it's easy to put it out.
Monte au buerre
*Pardon my spelling please*
Didn't Escoffier use tarragon?
I would definitely mash those marrow cubes through a sieve! Looks weird to have those big white blubbery blobs in your sauce, no matter how good a taste they may have, i think its weird theyre served like that
What is used in plating your dish? Bay leaves, thyme, meat, bordelaise, parsley. What else tho??
You should set up an Instagram account for students so they can post pictures of what they've done.
We have that feature on the school blog but that's an idea too 👍
We have that feature on the school blog but that's an idea too 👍
Well, that looks as decadent as hell. What an incredible concentration of flavors! A simple sauce? Yeah, right. And it even has bone marrow in it! This sauce on top of a perfectly cooked aged beef fillet rare, just wow. I need to try this before I die.
Ok chef another question about beurre manie. I have always been told it is important to cook a roux so the raw flour taste will be gone. So, how come it is ok to use beurre manie to thicken a sauce? From what I understand it is just equal part butter and flour kneaded together.
I really like your vids.. I question if any French MOFs would give a thumbs up here .. JMO ... You are generally transparent. This vid, IMO might not conform to the classics ..
Does it matter what bone you use for marrow? I can get beef shanks very cheaply and these still have some marrow in them. Does that work or does it need to be veal bone, does it need to be a specific cut?
could someone recommend a good book for the french sauces and their derivatives as well as a separate french cooking basics . i have been researching but i really don't know which ones to choose . since i want to try and master the art , the more detail , the better. thanks ;)
Are you drink this home made daily
👍🏻
No need to burn the alcohol. It will evaporate with the heating of the wine. It is called distillation.
Superb Demonstration Thanks for all your great advice.
Awesome videos....I’m always afraid of trying frenchnrecipes
Thank you!!!! I’ve tried to find a genuine bordelaise recipe. I’m going to try this 😁
Is it possible to make larger quantities and refrigerate for a few days then re-warm to serve?
Comment cela peut-il ne pas être délicieux? Vin de Bordeaux, 50 grammes de beurre et 100 grammes de moelle?
I cant understand how he could avoid adding some Sugar to reduce the wine acidity
I made this sauce last night for my neighbors, oh man it was fantastic! Thanks for putting out great content! Love your channel.
Is the butter unsalted?
One more wonderful video. Informative, technical and delightful.
Excellent as always
Excellent video
Thank you ever so much.
A drastically underrated channel.
Also please forgive me, but everytime you flambee something I want to give you a long neck BBQ lighter before you do. Seems safer. Maybe they don't have those for sale there.
Great channel.
If you use a gas stove, you can just tilt the pan over the flame to ignite... and keep your eyebrows intact
Can I use vegetable demi glace?
Is there a link to print the recipe with instructions?
Cut and paste if from the description. You'll have to watch the video to get the method though.
How long would it take to reduce the stock by half?
finnaly i saw thyme :D
who better to instruct you on Bordelaise sauce than a guy from the country it was invented. i always just used red wine, demi glace and onions cooked a bit in butter. never knew about the thyme
just posted a video making the sauce bourguignonne which is similar but different . still super tasty 🙂🙂👨🏻🍳