Ingredients:
2 oz. Shallots, sliced
1 Chiles de arbol, broken
2 T. Butter
1 T. Tarragon vinegar
5 oz. White wine
1 C. Espagnole sauce
Pinch cayenne pepper
Procedure:
Cook the sliced shallots and a small hot pepper in butter, when soft
add white wine and reduce to 1/3 of the original volume
Add the sauce, reduce slightly, and strain out the solids
Taste, and add a pinch of cayenne pepper to taste. It may not be
needed
Notes:
This "fool the eye" sauce looks just like a Demi-Glace, but is hotter
to the taste. The amount of heat is up to you, but it should leave a
pleasant glow, not an incendiary explosion.
A pleasant variation is to add chopped sour gherkins and capers. Once
again, the eye is fooled as we see sour, but taste hot and sour. Sweet
Relish is enjoyed by many in a sauce of this type instead of sour gerkins
This sauce is perfect for grilled pork. Leftover grilled pork, chopped
and heated with this sauce on a toasted bun makes a great lunch
Ingredients:
3 Shallots, minced
2/3 C. Red wine
Salt
Freshl ground black Pppper
1 t. Fresh thyme, chopped
4 T. Butter
1 T. Unbleached flour
1 C Brown stock, (boiled over high heat until
reduced To 2/3 cup)
2 T. Beef marrow, (cubed, poached 5 minutes In simmering water to
cover and drained)
3 T. Fresh parsley, chopped
Procedure:
Place the shallots, wine, salt and pepper and thyme in a small
saucepan and bring to a boil. Continue to boil until the liquid is reduced
by one half
Remove from the heat and strain through a sieve
Melt 1 tablespoon of the butter in a heavy saucepan over medium heat.
Stir in the flour, turn down the heat to low, and cook until browned,
about 2 minutes
Pour in the stock and continue to simmer over low heat for another 15
to 20 minutes, stirring from time to time
Stir in the reduced wine and marrow and cook several minutes longer
Remove from the heat, beat in the remaining butter and stir in the
parsley
Check and correct the seasonings, if necessary and serve very hot
Notes:
Bordelaise (à la) is the name given to a wide range of dishes
(eggs, fish, shellfish, kidneys, steak, etc.) which use such ingredients
as bone marrow, shallots and notably, wine (white for fish and white meat
and red for red meat)
This is a rich, delicious sauce for special occasions. Serve it with
grilled steak or roast beef
Ask your butcher for the marrow; its rich flavor is indispensable to
the recipe. The marrow can br replaced with butter
This sauce can be prepared up to two days in advance. Before serving,
rewarm over low heat until very hot
Ingredients:
4 T. Butter
3 T. Flour
1 C. White wine
1 quart Beef stock
2 T. Tomato purée
1/4 C. Mushrooms
1/2 C. Madeira
1 Carrot
1 Onion
Few sprigs parsley
1 Sprig thyme
1/2 Bay leaf
Procedure:
Dice the carrot and onion, then cook in 3 tablespoons butter in a
saucepan big enough to contain all the sauce
Brown the vegetables slightly, add flour, blend well and cook this
roux slowly and gently, stirring constantly until it aquires a light
golden colour
Allow to cool and dilute with white wine, added little by little
Add 3 1/2 cups stock, tomato purée, parsley, thyme and bay leaf
Add mushrooms, washed and chopped fine and browned lightly in butter
Bring to a boil, stirring with a wire whisk. simmer gently for 45
minutes. From time to time, skim off the fat
Strain through a fine strainer into another saucepan, pressing out all
the juices
Reheat, bring to a boil slowly and cook for 30 minutes, adding from
time to time 1 or 2 tablespoons of the remaining stock
Strain through a cloth and put back on the fire
Cook down to about 2 cups. add the Madeira. Simmer for 5 minutes
Notes:
Madeira is a fortified wine from the island of the same name, which
belongs to Portugal. The wine is produced by a process known as
estufa, in which the wine in the cask is very gradually heat and
then allowed to cool down.
Most Madeira wines are named after the grapes that make them
Ingredients:
2 T. Unsalted butter
2 T. Scallions (with greens), chopped
4 C. Mushrooms, sliced
Salt
1/2 t. Fresh ground black pepper
2/3 C. White wine
1 C. Beef stock
1 C. Tomatoes, peeled and seeded, chopped
1 t. Cornstarch
1 t. Water
Procedure:
In a large saucepan, melt the butter over medium heat and add the
green onions, mushrooms, a pinch of salt, and the pepper
Sauté about 10 minutes, until vegetables are cooked
Add the wine and turn up the heat to high. Simmer briefly
Lower the heat to medium, add the beef stock and tomatoes and cook for
about 5 minutes. Do not overcook the tomatoes, they should be slightly
firm
Mix the cornstarch in the 1 teaspoon of water, and stir the cornstarch
mixture into the sauce and cook 2 minutes, or until thickened
Serve hot
Notes:
This sauce can be served with any type of grilled meat
Ingredients:
2 Onion, diced
2 T. Butter
1 1/2 T. Flour
3/4 C. White wine
1 1/4 C. Beef stock
1 T. Vinergar
1 T. Mustards
Procedure:
Sauté the onion in butter until golden brown. Sprinkle with
flour and continue cooking until it browns
Stir in white wine and beef stock and simmer until reduced by 1/3
Adjust the seasonings
Mix together the mustard and vinegar, stir a little sauce into it and
add back into the rest of the sauce, away from the heat
Notes:
Sauce Robert is based on white wine and vinegar, which is the classic
accompaniment to pork chops and other grilled (broiled) meats