Bordelaise Sauce

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Bordelaise Sauce; easy
Topic Started: Mar 6 2008, 04:40 PM (165 Views)
Final	Mar 6 2008, 04:40 PM Post #1
Salvelinus namaycush Posts: 1,092 Group: Admins Member #11 Joined: Jan 31, 2008	1 clove garlic pulped. 1 green onion diced fine. 1/2 tsp paprika. 1 cup beef stock. Cornstarch and water to thicken. Place the garlic,onion and paprika in a heavy sauce pan. Heat on high heat stiring constantly until paprika turns a deep dark red [ DO NOT BURN] Add the beef stock thicken slightly with cornstarch mix. Serve over your favorite meat. enjoy.



bigfoot	Mar 12 2008, 10:03 PM Post #2
Smelt Posts: 172 Group: Global Moderators Member #35 Joined: Feb 1, 2008	The Classical way is French...and it's with bone marrow,,demi glace, shallots,, and, as to it's name..wine,,,a Bordeaux ... But Finals way is the easier way as many of us don't have demi or wine laying around. This is a great sauce that the French brought from Canada via France,,to Louisiana and was indoctrinated as Creole...a mix of French ,,Portugese/Spanish and whites.. Good one Final!! An awesome sauce!!



Final	Mar 13 2008, 08:09 AM Post #3
Salvelinus namaycush Posts: 1,092 Group: Admins Member #11 Joined: Jan 31, 2008	Thanks bigfoot, coming from you thats a "top compliment" as from what I have read your a great chef as well. I try to make the recipies easy as not everyone can be a top chef.



bigfoot	Mar 17 2008, 04:31 PM Post #4
Smelt Posts: 172 Group: Global Moderators Member #35 Joined: Feb 1, 2008	dude that's our motto..KISS...Keep* It* Simple* Stupid*!!lol..that's the rule us Chef's live by! cooking should be fun,,nutritious and easy! who the heck wants to get all complicated,,,people just want to eat!!..lol... nope,,i tried this and it's aces!!~...



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