Easy to Make Port Wine Sauce | Chef Jean-Pierre
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- Опубліковано 28 вер 2024
- Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
RECIPE LINK: www.chefjeanpi...
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dc...
❤️ Reduction Sauce Pan: chefjp-com.3dc...
❤️ Black Mission Fig Balsamic Vinegar: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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Chef Jean-Pierre - The only videos you like before you have even watched them. Why? Because excellence knows no boundaries, and when Jean-Pierre enters the room, mediocracy remains silent. Love from Sweden.
Who wouldn’t want to try this just from the way he says “ Look at it, Look at it”😂
Chef Jean -Pierre you’re absolutely adorable
For a good Thyme, call Jean-Pierre!
Wonderful to see someone who loves their life, sharing so much knowledge, wisdom and enthusiasm.
This youtube channel is a comprehensive collection of everything I love about French cookery. And yes, I love butter, bacon, cheese and so many other foods (and sweets … oh my …).
Thank you Chef Jean-Pierre!
I Concur.
I finally made this and it is wonderful... It really is "So Easy A Child Could Make It". This is now my go to sauce. Some day I'd like to take a cooking course but, wait, I have a subscription to the best teacher on the web and it doesn't cost me a dime.🍷🍷🍷🍷
The only thing better than that sauce, is the pure reaction of happiness on chef’s face after seeing it come together! God bless chef. You make the world a better place one meal at a time. 👍
one of the most astute and elegant comments I've read on the internet on any website or video
@@michaelsabbeth8233 Thank you for the compliment. 😀
Chef jp please show us how to make it using flour
It's one of the most pure forms of Art that humans can make that isn't self destructive. No one gets hurt in fact the opposite happens, with good food any sad soul gets soothed.
Let it cool before you rub it on your body though.
One of my favorite chefs. I love when he looks into the camera like Dr. Evil & smiles!
Yes, there's something comically bizarre about that little smile he tacks onto the end of his sentences :) He's a riot.
he is so happy cooking that he makes me happy. YES to emotional support butter!
My kitchen is in the process of being remodeled, but this recipe right here is gonna be one of the first things I try! My mouth was watering as soon as the 18yr old vinegar came into view. I made the beef stock a while ago (not 17 years) and it is waiting patiently in my freezer. It’s going to be amazing! Thank you friend.
I broke down and bought a really nice saucier pan before making this sauce. If you don't have one get one. An absolute must for making Chef JP sauces.
I’m making this for my roasted chicken tonight
Chef, you make me smile every time I watch one of your videos and I learn so much. Keep up the good work and keep the recipe's coming, I prepare most of them and my wife thinks I'm a culinary genius.
This chef is Amazing as is his passion, his entertaining demeanor and his recipes! Best cooking anywhere, Bon Appetit, Chef Jean🙏🏻🤙🏼😉🇺🇸
🙏🙏🙏😀
Hi Chef! I’ve been watching different videos the past two years of different chefs cooking because I want to learn how to cook better. I’m being totally honest here, your videos have taught me so much in the two weeks I have been following you. The turkey gravy I’ve made over the years I have never really liked. I am so excited to try and make the gravy you are teaching. I know I’m finally going to love my gravy after all these years! Thank you! I’m really learning a lot of how to make your sauces Your beef broth is amazing and I love cooking with tomato purée and any type of tomato sauce. I can’t wait to get what I need to make your broths. Such a world of knowledge going on in your videos. Thank you! Subscriber for life!
Watching and listening to the chef is so enjoyable wanna pleasure God bless you please don’t stop doing what you’re doing excellent job
Hi Chef Jean-Pierre,
I have found your videos couple months ago on UA-cam. Thank you really really much. You always make me happy when i see that there pops a new video out on your channel. I can laugh and also feel like i am watching a real friend doing what he loves. I love your videos and have tried some recipes you showed your YT community. I also tried to make the beef stock and went for a 24 hours slowly slowly cooking like you recommended it. I think i had a to tiny Pot ( about 15L) after that it was more like a sauce but it still tasted so good and my girlfriend really liked it. Then I showed her your YT channel anmd she also thought your a funny man.
I just want to thank you that you entertain us and that we maybe can support you by watching your videos. Greetings from Germany and a big fan.
I love your passion for food! I am the same, I just love cooking!
You’re a joy to watch, Chef!!
I can taste the sauce just watching the video. Thanks Chef!
great teacher love your methods and final product perfect.
OMG Does that sauce look absolutely gorgeous !!!
🥰👍You raise us up to a higher level.
That's one gorgeous sauce right there, Chef!
That beef stock is on point
Hello Chef, I made this sauce this evening and served it with a pork tenderloin (brined according to your instructions) and it was fantastic. Side dish was risotto Milanese with sautéed mushrooms. Thank you for all your efforts and the joy you bring to cooking. Watching your videos always brings a smile.
Thank you 🙏
Butter does give a wonderful flavorful taste plus a smooth beautiful gloss to the sauce. He's right butter makes better! 🥰👍👍😊
Everything about this video is perfect. I would drink that.
One happy chef he is !
I love, love, love your shows & recipes! Chef you are the BEST!!!
Again, another fine presentation... Thank You.
that balsamic with the fig is awsome as well as your olive oils. I recently recieved my order, 2 thumbs up!!!
this sauce looks absolutely amazing!
I have just made your beef stock , tested it , and could not believe how tasty it is
Still do not understand, why I did not do it before
Thank you very much) Greetings from Russia )
i love when he does the evil genius hands
I’ve watched this video several times.I really need to make it and freeze for when I need it.
This would be great with your stuffed pork tenderloin.
It’s always amazing, greetings from Ireland. 👍
Oh my god, I'm gonna try, looks delicious 👍👍
Love this guy what a awesome chef
What a guy, what a sauce from my favourite chef. Dixon UK
Well worth using a second pot to strain out the herbs and onion.
They have done their work to add flavor.
Love your videos, chef! Can't wait to try this!
Crasy JP I love you, you make me happy God bless you !
I'm making this today 🤤 Thank you chef 😘
Gracias por conpartir esas recetas muy buenas
My husband and I HATED balsamic vinegar until today. We received our bottle of your fig balsamic vinegar and it is “A-MAZING MY FRIENDS”. wow, seriously, it is delicious.
You are so funny thank you for lifting my spirits up
I'd love for Chef to give a quick talk about how on earth Butter Olive Oil actually happens lol in a million years I'd never have thought such a thing possible! Cheers!
Chef, will you please make some dishes that have cognac, Grand Marnier and Cointreau. I know you, "Lots of these flavor enhancers, lots please,...."
And BUTTER! :D
If you can't smell butter melting with an olive oil.
You have corona virus.
One of the best smell in the world, great recipe chef.
Hi from Spain, will be drinking this, delicious
🍷
They think I’m nuts.
It’s okay.
I am nuts!!!
Yes Chef 👨🍳
Thanks chef love this recipe and I love your videos 👍
That sauce looks so velvety and delicious, I would have to eat the strained onyon and thyme as a side dish
I used to cook with Port wine and used ruby too, but it is a wine that many drink with sweets as an aperitif after a meal.
Whenever I put sauces on my body, my missus takes out the chopsticks, because apparently, they are best for noodles. 😢
I put butter in my port wine reduction, just on a hunch one day. Best hunch I could have had. ❤❤❤
My favorite sauce. Texas 10 15 sweet onions. 🥰
Butter makes everything butter xxxxx
God
Bless
The
Crazy Chef 💝
Butter and olive oil. Holy macarolli as chef jean pierre would say
Grande Chef
Yummiest sauce ever! 😋
Wow! YYYYYYUM
"You can rub it on your body", that line kills me! Greetings from Germany 🧡🧡🧡
the mad hatter of cooking - love you chef
"Look at it...look at it...LOOK AT IT!!!'
I love to make this sauce for my Wiener Schnitzel. It combines beautifully with a good crunchy breading!
I made this sauce tonight. It was very good even though I forgot to finish it with a little butter. Forgive me CJP, next time it will be even better.
Chef, If you need some fresh Vidalia Oyons when they come in season just let me know. I live in Vidalia and will pick them up from the farm.
Love the recipe, as usual another fantastic presentation, I have one question, what make and size is the reduction pan that you are using and where can I buy one.
Walla Walla Washington!
"Lots of sweet onions?" In Canada only VIDALIA can be found. I have tried your challange to take a bite of a raw Vidalia like an apple: a life.changing experience! Try it.
Great recipe, great chef! Do you think that might go well with the Christmas turkey? :) Thank you so much!
Indeed!!!
You are a nut, but We LOVE YOU!!!!!!! I am presently brining a pork tenderloin after watching one your videos. Thank you.
Oui Chef ! ! !
7:45 turkey sound effect
You are great!
My favorite chef ever AKA mister butter junkie 🤪😂😂😂🤪😂 lol
Thank you chef!
Another perfect sauce from the boss!!
Good job
Show 👍🇧🇷 chef jeans tenk
Chef, Tournedos Rossini please !!!
Ooooooh we!
Hello Chef. Can I freeze this sauce?? Thank you very much chef.
OMG...you crack me up!!!
From Walla Walla, the best onions!
Vidalia Onions come from Georgia summertime
I am going to try this idea. Would it not be faster to strain it and then thicken, rather than thicken and then strain. Also, with the sauce not being thick, would less remain stuck to the stuff strained out?
That's a beauty allright..and you are too cute chef..God bless your good life!
Chef instead of corn starch and water would it be better if we used corn starch and port instead for thickening?
Certainly !😊
You are amazing ☺️👌
I've heard of whipped cream even chocolate sauce or peanut butter but I've not heard of using beef sauce I have tried bovril tho 🤪
If you are lucky enough to find a job you truly love, you'll never work a day in your life!
Perfect with duck magret (breast)!!!! love it!!!!
I was just saying to myself, I really wanted to see the port sauce recipe after watching the pork recipe, lol.
I really enjoy how much he enjoys teaching:) make sure the sauce is so good to rub all over your body.
When do you use cornstarch vs flour?
I hope you are fine in Florida.
Move that merch, chef.
I can help myself to that sauce with ONYO.
I won't be able to freeze for 17 years.