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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 – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. [29] Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. [30] Bigarade sauce – an orange sauce, commonly for duck à l'orange. [31]
Sauce Ingredients Ref africaine: Cayenne pepper, madeira, onion rings, diced truffles [13] bigarade: juice and zest of orange and lemon; duck stock, sugar [14] bordelaise: thyme, mignonette pepper, bay leaves, red wine [15] bourguignonne: shallots, parsley, thyme, bay, mushroom trimmings, butter and red wine [16] aux champignons
Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
2 lb boneless beef chuck eye roast, cut into 1-1/2 inch cubes; 6 oz tomato paste; 2 cloves garlic, minced; 2 cup beef stock; 1 / 2 cup dry red wine; 4 oz Philadelphia Cream Cheese, cubed; 1 / 4 tsp salt; 1 / 4 tsp pepper; 6 cup hot cooked rotini pasta
Chimichurri is usually made from finely chopped flat leaf parsley, but the other seasonings used may vary. [8] Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, crushed pepper flakes or other preparations of chili pepper, and olive or sunflower oil is typical (plus a shot of hot water).
White wine sauce has been described as "a classic sauce for fish". [5] It is used for poultry dishes, such as chicken, quail [1] [10] and others. Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. [1] Wine sauce is used in various beef dishes. Swiss steak is sometimes prepared with wine ...
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related to: spanish for red wine sauce for steak kosher beef