Making Sauce Bordelaise w/ @Le Creuset i MP3音声抽出 (320kbps) - TikPulse Media Directory

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Making Sauce Bordelaise w/ @Le Creuset in Riviera! Everyone’s favorite and one of the most classic french sauces of all time. There are a million ways to make sauce Bordelaise, but this is the way we made it at the last restaurant I worked at Per Se! The most important part to making a good Bordelaise is properly reducing the wine and stock to the right consistency. I can’t stress enough how important it is to use a wide enough pot or braiser like the one I used from Le Creuset, because otherwise the wine will take hours to reduce and that just gives more chance to miss the right timing and potentially ruin your sauce. Another way to add additional flavor would be to sear off whatever meat you are serving with the sauce before adding the aromatics or even braising the meat inside of the wine while reducing. I am incredibly excited about partnering with Le Creuset for their newest launch of the Riviera color. The enamel coated cast iron works perfectly for sauce making since the heat retention and consistency of the cast iron is so reliable. The Riviera color is also just so vibrant and stands out in my kitchen. I have been enjoying making soups, stews, braises, and sauces a little extra recently. As always feel free to comment below with any questions or message me directly. I will be attaching a recipe for the sauce below and let me know if you want more sauce videos :D To make the sauce: Yield 1L 140g shallots, small dice 100g carrots, sliced 40g garlic cloves, en chemise 50g button mushrooms, sliced or quartered 10g parsley stem 3g thyme 1 ea bay leaf 4g black peppercorn 1L Cabernet Sauvignon Wine 1.5L Finished Beef/Veal Stock #ad #LeCreusetPartner #sauce #learn #basics

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Explore Creator Insights & Detailed Media Analysis for Making Sauce Bordelaise w/ @Le Creuset in Riviera! Everyone’s favorite and one of the most classic french sauces of all time. There are a million ways to make sauce Bordelaise, but this is the way we made it at the last restaurant I worked at Per Se! The most important part to making a good Bordelaise is properly reducing the wine and stock to the right consistency. I can’t stress enough how important it is to use a wide enough pot or braiser like the one I used from Le Creuset, because otherwise the wine will take hours to reduce and that just gives more chance to miss the right timing and potentially ruin your sauce. Another way to add additional flavor would be to sear off whatever meat you are serving with the sauce before adding the aromatics or even braising the meat inside of the wine while reducing. I am incredibly excited about partnering with Le Creuset for their newest launch of the Riviera color. The enamel coated cast iron works perfectly for sauce making since the heat retention and consistency of the cast iron is so reliable. The Riviera color is also just so vibrant and stands out in my kitchen. I have been enjoying making soups, stews, braises, and sauces a little extra recently. As always feel free to comment below with any questions or message me directly. I will be attaching a recipe for the sauce below and let me know if you want more sauce videos :D To make the sauce: Yield 1L 140g shallots, small dice 100g carrots, sliced 40g garlic cloves, en chemise 50g button mushrooms, sliced or quartered 10g parsley stem 3g thyme 1 ea bay leaf 4g black peppercorn 1L Cabernet Sauvignon Wine 1.5L Finished Beef/Veal Stock #ad #LeCreusetPartner #sauce #learn #basics →