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The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
Bordelaise sauce is a classic French sauce prepared with red wine, meat glaze or demi-glace, butter, shallots and bone marrow. [7] Sauce lyonnaise is a French sauce prepared with white wine, vinegar and onions, [8] which may be served with meat. Some sauces, such as Normande sauce, use wine as a flavorant [9] rather than as a main ingredient ...
The main course of the Hell's Kitchen four-course dinner at The Jupiter Grill will be Beef Wellington served with Yukon potato puree, roasted carrots and a sauce bordelaise.
Bordelaise sauce, a sauce prepared with red wine; Bordelais cattle, distinctive black-and-white dairy cows, all but extinct today; Baroque (grape), a French wine grape also known as Bordelais; Bordelais (grape), another name for the French wine grape Folle blanche; Graciano, a Spanish wine grape that is also known as Bordelais
Pithiver savory pie with squash, mushrooms, buttermilk sauce and herb oil. Halibut, flaky and moist and coated with a whey beurre blanc with braised leeks, tarragon, fennel and smoked trout roe ...
How To Make My 5-Ingredient Crab Pasta. For 2 servings as an entrée or 4 as part of a larger meal, you’ll need: 1 medium lemon. 1 tablespoon salt, plus more for seasoning
Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock.
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