Bordelaise Sauce Recipe - How to Make Bordelaise Sauce
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- Опубліковано 9 лют 2025
- What good is cooking all those expensive cuts of meat without a world-class sauce to go with it?
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Check out the recipe: www.allrecipes.com/Recipe/234930/How-to-Make-Bordelaise-Sauce/
Used your method for bordelaise sauce to compliment Christmas prime rib dinner, came out perfectly! Alot of stirring and watching, but totally worth it! Wonderful!
Def gonna try ... looks great and nice and simple!!!
I am sooo addicted to your channel and website....I LOVE YOUR COOKING!!!!
My pleasure! Cooking is one of my pleasures. As a matter of fact, making a consistently well-made sausage gravy from scratch was one of the hardest things I have been able to master as there's really no set recipe as to how much of this or that you'll need from time to time. The amount of flour needed depends upon the amount of grease/drippings you have which, in turn, determines how much liquid & seasonings you'll need to add to the roux to bring the gravy together. Cheers! :-)
Greetings from France !!! .......... the better the wine the better the sauce !!!!
Wow 480p resolution videos from Chef John lol. Now days he has those crisper looking videos. You have come a long way John.
Looks great and it's so simple to make...thanks for the recipe!!!
Soulafied
cooking IS simple if you know the techniques.
As for spin some chefs go to far and it's no longer the classic which is fine... just don't call it by its classic name.
I. e. How many different Caesar salad dressings have you tasted
chef john thank you for this video
your about to make my dinner a whole lot tastier tonight :)
Scotch Fillet on Roast Pumpkin & potato mash with continental red wine sausages
You da man!
Paul Lonergan
And Boone Farm Apple wine!
That simply looks vantastic!
Yum just tried it!!!!! delicious
@cory8791 you never use corn starch, a roux in a bordelaise. you use demi as your thickener.
u are the man chef jon!!
kalvindominicano
It's Jean Paul
Just made to go with Beef Wellington and well worth the time
The difference between gravy & sauce is like the difference between a soup & a stew. One is the thickened form of the other. Stews & gravies have flour or starch added to thicken them whereas soups & sauces have a watery consistency. However, it's important to note that you cannot always add flour or starch to just any sauce to make a gravy. It depends upon the type of gravy you wish to make as to what you will need to make it. Likewise you can't water down gravy to make a sauce.
Not correct *at all.*
Honestly, people arguing with each other on a food vlog is childish. Food, like anything involving creation, whether that be art, fashion,etc...is subjective. If it tastes good without the marrow, then that's fine. A good chef can substitute or leave out ingredients and still make something that tastes great. It's called creativity. Chef John is good in my book. You do it your way, we'll do it ours. You say tomato, I say tomahto. It's all subjective.
It depends upon the sauce/gravy you are trying to make. For Southern Breakfast Gravy (i.e. Sausage/ Bacon Gravy), you have to use flour. It doesn't turn out good any other way (at least any way I've tried). For meat gravy (made from roast drippings), you can use either flour or cornstarch. However, whichever you use determines what ingredients & steps you'll have to take to make it come together. For instance, w/cornstarch, you need to make a slurry but w/flour, you make a roux. Hope this helps!
tchapman1977
also flour wash ..arrow root.
There are MANY ways to thicken.
Reduction is classic way
several questions.
1)what is the difference technically between a gravy and a sauce?
2) What would this sauce be used for?
3) Chef john, why not go into wine tasting since you like your wine and know a bit about it?
4) Can you get veal stock in the uk?
13 years and still nobody has answered 😔
15 years now, about time someone gave the guy some answers 😂
Gravy is a type of sauce, using meat dripping as it's base. So while we're using stock in a bordelaise, it's not a gravy as it is based on the wine, and not so much the meat.
This sauce is perfect with steak. Like the top tier steak sauce imo.
For veal stock, go to your local butcher and they'll be able to get you some. Get to know your local butcher, they're slowly disappearing here in the UK because people are buying the supermarket stuff, which is nowhere near as good quality. My butcher throws me freebies all the time like marrow bones, which I actually use to make my bordelaise with.
Can this be made ahead of time; I would like to make it and reheat it the next day.
I had the same question
Hey Chef, can i double or triple this? How so?
lol, thx. i just love cooking videos, i will watch almost anyones
thank you for this video! !!
Awesome recipe. Ignore all the negativity, it's all about the food!!!! :-)
Not too be rude but if you can do it better, make a video, I will watch it, this man has about 300 at this point
How many servings does this make?
only one....haha
"There are a lot of good cheap wines out there." First time I heard that was from a guy who lived under a bridge.
what's the difference between a wooden spoon and other none wooden spoons like plastic etc?
do u know how to make space cakes? rolf..
Here, here! I second that motion! :-)
Nice, even the second time =]
Can i use grape juice?
No, it will be a mess and too sweet.
I love a bordelaise sauce to a good piece of beef, but honestly? I think it's such a shame to strain away the schalottes - Serve the sauce with the onions in it, they're also fantastic on the steak.
As we used to say in the frat "Tap that sauce". Not really. I wasn't in a frat, and didn't want to be, but it was my inner Animal House comin' out.
Dang, bucketfullofwood, what kind of answer is that? It's actually a reasonable question, if there is a non-alcoholic alternative - could be the person is allergic to wine, or you can't guarantee that all alcohol evaporates - chill dude.
Lipinbc - there are "non-alcoholic cooking wines" available in many supermarkets and food stores, for exactly this kind of thing.
i like how to learn a such boderlaise because it can serve wiht beef
aon chirout
.
What?
.
Can't this be made with beef stock? Can't find veal stock anywhere where I live.
Veal stock is usually added for its neutral flavor; the sauce will be "beefier" as opposed to highlighting the sweetness/acidity from the wine/shallot.
Thanks, going to HAVE to locate it somewhere.
It can be made with beef or even chicken stock if you like. It really all depends on preference!
that's exactly my thinking!
chefware: Chefs put their own spin on the recipes they create. That's what makes them unique. Also, ingredients taste differently from one location to the next due to differences in soil, water, climate & processing methods prior to sale so a bordelaise made here tastes different (subtly or otherwise) from one made elsewhere. Instead of being an obnoxious twit, chill out & relax. The important part was demonstrating the technique for the recipe & that he explained the different options.
Add inflation to the $7-8 bottle of wine. Now it's $17. Thanks, John.
The low energy on these old videos is a contrast
The veal I use in my restaurant has had a great life, gras fed beautiful catle. That is a fucking garantee. "Makes your meat soft" That has nothing to do with it being veal. You can get bad veal as well and regular beef catle can easy be more soft and in my oppinion better.
I don't know for sure about how things are in USA, because all my meats are from australia. But the great meat from USA, is corn fed and lives a better life then you say. If you fuck with the cows living, you get bad meat!
ztrinx1
So hard to get decent veal.
Anyway..pork tenderloin can be used for the people trying this.
it's OK. .
Just to let you know that not all states in the USA feed their cattle with corn. Cattle are mostly grazers which mean they are more likely to eat grass.
he said tap a tap tap what about the OLLLLLE TAPA TAPA lol i assume he didnt say it yet
"Stock" (not broth) is made from marrow.
11 years later and my supermarkets Still Don't Have Shallots
I wanted to COMMENT but I realised this was posted 8 YEARS ago so most of the people back there are most probably DEAD....
About that...
And to add to your silliness of an answer, read the following quotes:
"Actually its a myth that alcohol will evaporate when cooking, in fact its been shown that some and even all of te alcohol will remain depending on the methods used"
Also, ever consider that the person might be cooking in a location where all alcohol is prohibited? (Universities, prisons, religious facilities, or otherwise restricted?)
*Sigh* people nowadays...
make au juis , I wanna see !
Tap tap tap that until the liquid is gone!! Haha that's what he said
Tapitaptap #AvE
Not seeing the humor? If something works faster and he says tap 3 times surely it must be hilarious.
(that belongs to TheRealXesc's comment not to discard the schalottes)
Don't lie to people pls. Because that is just not true and you should know that if you read up on the facts. Btw - steak cuts are tender, because they are taking really good care of the cows and then they mature it for 1-2 months.
WHAT ABOUT CORN STARCH?
cory8791
Thicken with blood
Anyone else notice Chef John didn't use Cayenne with this sauce. Something must be wrong....lol
I cannot find Bordelaise wine. All the booze store said was to get the hell out of there?
Because you are not looking for Bordelaise wine you are looking for a simple and cheap RED WINE to make Bordelaise Sauce.
haha 7 OR 8. Lol I thought you said 78 dollar wine at first haha
He changed adust to adjust =D
WEIIRDD SECOND UPLOAD?
Do you know why animals are "mistreated" like that?
Shut it, vegan.
This is not Bordelaise, Bordelaise uses marrow. Period!
bluemooncyc1
Or REAL demi glaze
@bluemooncyc1
..jesus....christ....
ferdia mcleavey Reville
Yes my son. What do you want?
it looked kinda overcooked but it was still great
lol tap that
Duplicate lol?
No.
looks a little like soy sauce
This was before he started using that horrible inflection in his voice. I can't watch him anymore because of it.
Make this in Bordeaux and you will be kicked out of the kitchen !! What is it with American food rape !!!!
+Andrew Woodcock Yes, but make this sauce in the UK and it would automatically and vastly improve 99.9% of the restaurants in the UK. As far as "American food rape", the US had 13 Michelin three star rated restaurants last year and the UK had what, two or three? In case you haven't figured it out yet, Chef John's videos aren't about classical French cuisine and cooking, but simple and easy recipes that are delicious. Yes, poached marrow and lots of butter is the traditional way to make Bordelaise Sauce, but if you listened closely at the beginning you would of heard him say that this isn't a true B. sauce. Marrow is used to impart a rich beef flavor into a dish or sauce, by his using the caramelized beef trimmings and the veal stock, the addition of marrow and a ton of butter is not necessary. I have made the sauce in the classic method scores of times and I have made it this way a few times also, it turns out excellent. Classical French cooking techniques are the foundation of excellent cuisine, but once you have them down, you then learn that substitutions, variations, and different combinations of ingredients is what drives modern cusine and gives your dishes personality.
Uk has 230 michelin star restaurants, which is VASTLY more than USA. But you're right, they only have 8 3 star restaurants, which, to be fair, still gives them a ridiculous edge relative to population.
I definitely agree with your general sentiment though, and I think it's ridiculous that people are so traditionalist and self-righteous about the food created where they live.
Lusteraliaszero, Frank was only discussing the TOP restaurants (i.e. with either two or three stars). Currently, the UK has FOUR three-starred Michelin restaurants, while the US has THIRTEEN three starred restaurants.
Suzanne Baruch and when you adjust for population that's like 20 3-star restaurants.
lusteraliaszero Adjusting for population is irrelevant. The numbers are what they are.