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Bordelaise truffle sauce |
Sauce with character, very good for lamb or duck
The quality of your veal stock and the red wine (not too expensive either) will make the difference.
Ingredients
Recipe for 4 servingsRed wine sauce, burnt shallots
Preparation time: 30 min
Preheat your at 0 °F
-
Setting up
Reduce your veal stock (brown) by half, to obtain a demi-glace.
Peel and finely chop a shallot (for the sauce), the others cut them only on their length (burnt shallots).
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Shallot sauce
Sauce In a saucepan, brown the chopped shallot, once translucent, deglaze with the red wine (e.g. Cahors), let it reduce almost to dryness. Moisten with the demi-glace, once a nice boil is obtained, lower the heat and let it reduce 2 to 3 minutes. Adjust the seasoning with salt and pepper.
Burnt Shallot In a hot frying pan with olive oil, place the shallot halves inside the pan. Add a knob of butter and the sprigs of thyme. The shallots will brown, lower the heat slightly to confir them. Once tender, remove them from the pan. When ready to serve, use a flashlight to burn them on the surface.
The quality of your veal stock and the red wine (not too expensive either) will make the difference.
Class with similar recipe
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An exceptional product in the spotlight!
TRUFFLE! Cook up this noble mushroom in a delicious menu! Complimentary glass of bubbles on arrival!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook this noble mushroom in a delicious menu to match 3 glasses of wine!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook this noble mushroom in a delicious menu to match 3 glasses of wine!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook this noble mushroom in a delicious menu to match 3 glasses of wine!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook up this noble mushroom in a delicious menu! Complimentary glass of bubbles on arrival!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook up this noble mushroom in a delicious menu! Complimentary glass of bubbles on arrival!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
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