Bordelaise Sauce Recipe - How to Make Bordelaise Sauce

[espanolyque]

Please don't advocate the use of veal. Animals suffer a poor & painful miserable life in a crate where they can't even lay down for this so that their muscles are so weak they can hardly stand. This is what makes the meat taste tender. It's very cruel. :(

[dean0101]

People are right in that this isn't tecnically a Bordelaise sauce without the marrow, however will still taste delicious. Many people would call this red wine jus and is the standard way to make a red wine sauce in professional kitchens. A small amount of thyme or rosemary would work well in the reduction. Good video for someone who is unsure about making red wine sauce.

[D0ST03VSKY]

A voice akin to Seth Rogen, innit?

[laserfighter231]

All you here complaining are just a bunch of lil bitches. Why don't you go ahead and show the World wha you can do and stop whining. Make your own video and STFU

[markhollandmd]

Could you move that spoon just a little bit closer? I can't quite reach it.

[Kawaiipinay15]

haha 7 OR 8. Lol I thought you said 78 dollar wine at first haha

[SprintKing76]

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!

[sandymane]

I live in Houston and I have never seen bone marrow for sale. He is making it as close as he can for the novice. And good enough for good cooks, I am glad he is doing this. Anyway, I don't think critisizing is constructive and if you offer suggestions it is alot more fun being here. thanks for the rant.

[muymalmoon]

@sandymane To get bone marrow you have to take a cleaver and beat some good ole beef bones senseless. I've always wanted to add it to my sauces but haven't really wanted to make the effort. Looks like a pretty tasty sauce to me. I think I'll make it for Christmas dinner.

[bluemooncyc1]

This is not Bordelaise, Bordelaise uses marrow. Period!

[ferdia6]

@bluemooncyc1

..jesus....christ....

[muymalmoon]

@bluemooncyc1 This is definitely not a Bordelaise sauce, its a red wine reduction. Your biggest complaints shouldn't be that it lacks bone marrow, but that he's not calling for Bordeaux wine and that he's not using demi-glace.

Aside from a few technicalities this looks pretty good.

[jvpertz]

you are the best. thank you so much for your efforts.

[Denssapiens]

it looks good but it's not a bordelaise because as you said you didn't add any bone marrow. The bone marrow gives it special taste, even if you only use a tiny amount, so you can't leave it out and still call it a bordelaise.

[SuddenSparkles]

Are you kidding me? Gotta have the bone marrow. Unless your cholesterol count can't afford it of course.

[STLFoodie]

Looks great and it's so simple to make...thanks for the recipe!!!

[indez23]

make au juis , I wanna see !

[CaitlinCooks]

Awesome recipe. Ignore all the negativity, it's all about the food!!!! :-)

[kalvindominicano]

u are the man chef jon!!

[CoC0Chanel221]

CLEARLY, food is serious business... People and their opinions... It gets heated pretty easily...

Everyone just go to your respective kitchens and cook nicely...

:-p

[tchapman1977]

Here, here! I second that motion! :-)

[Shiaine]

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.

[chefware]

you have just put me in my own category- u say do it my way and we'll do it ours. I hope that you have sense to know what the deviations are - at least when called upon to make a sauce you should be able to do it correctly. and by the way you have just preciptated the childish act of doing what you condemn others for doing, stating ones opinion- isnt that what blogs are for after all? bon appetit

[CoC0Chanel221]

We need more chefs like Chef John, you know, the kind without a stick up their ass. He makes it fun and he makes it real. And he inspired me to go to Culinary School.

I <3 him!

[chefware]

you guys are too uptight- relax and have fun! its only food right- it isnt rocket science or brain surgery. lemme guess? the culinary school that you go to teaches you to do things half assed too right? figures.

[CoC0Chanel221]

Actually, it starts this week, so I don't know yet... lol

But thanks for the encouragement... smh

[chefware]

i have nothing but encouragement! i hope to see you with your own show on food network someday- cooking is something that one should be passionate about and have fun with learn the basics and techniques correctly and you can do anything! Keep me posted on your progress!

[CoC0Chanel221]

That was sweet... Thanks... <3

[emdogg1989]

I don't care, so long as it tasts GOOD!

[7millimauser]

Always wondered what that was.  Looks good. I do have question that others have posted. Can you explain the difference between a sauce and a gravy for me?

[chefware]

gravy is just a thickend stock - usually with a starch - like flour or corn starch or rice flour etc., seasoned and flavored. sauces usually are a preparation that involves different components and procedures like reductions and straining, generally more complex

[7millimauser]

Thanks for the clarification

[tchapman1977]

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.

[CoC0Chanel221]

Great explanation and thanks for the comment!........ :-)

[tchapman1977]

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! :-)

[cory8791]

WHAT ABOUT CORN STARCH?

[tchapman1977]

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!

[ChefRVallin]

@cory8791 you never use corn starch, a roux in a bordelaise. you use demi as your thickener.

[chefware]

your sauce consistency at the end doesnt look good- u should show people how to test for the right viscosity by running your finger across the back of the spoon and looking at the results. yours looks too runny for most purposes. and bordelaise wouldnt be bordelaise with out the beef marrow. why tell people they dont need it, thats like telling people they dont need lemon for a hollandaise. if youre going to teach french sauce making - do it right, not half way

[shair00]

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

[chefware]

i think his videos are great --but his technique should include the right ingredients for a classical french sauce- other wise he should call it chef johns borde lazy sauce or borde i dont like bone marrow in my sauce sauce- to eachs' own i suppose.

[Silenthawk98]

He makes recipes for the average person to make.  he isn't going to get all fancy when its not necessary at home. So seriously, stfu.

[chefware]

well now that makes sense 'for the average person you say' well that explains everything. if you had only said you were from canada to begin with you wouldnt have needed to say more- i wont hold it against you that you are canadian or that you are average. i just happen to like good food and good food done right. if youre gonna cook why not do it right. if you can do what he's doing why skimp on procedures or ingredents? what does stfu mean? is that canadian for swearing- you potty mouth!

[Silenthawk98]

Thank you chefware for confirming peoples assumptions that most Americans are smug, arrogant pricks.

And why the fuck do you care so much about youtube cooking perfection? Seriously, go shove some goat cheese encrusted dick up your ass.

[chefware]

wow- do you kiss your mom with that mouth? sounds like from the filth coming out of it that u have been kissin a toilet.

dont worry about my concerns over you tube cooking demos- i think you have a lot more to worry about.

[CoC0Chanel221]

I love how you talked about his technique, then favorited the video. That's hilarious! I've made many of his dishes and they are all delicious!

He makes food approachable. He shows people that no one should be afraid to cook and try new things because they think they don't have the right ingredients. Even though he didn't make it the 'right' way, at least he informed us of what the 'right' way is.

[tchapman1977]

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.

[chefware]

obnoxious twit? so sorry to offend you chef- i didnt know that, dont know what i would do with out people like you to tell me how to act and what to say or not to say! i appreciate your feedback- NOT! and by the way relax yourself- i am perfectly fine

[jakamneziak]

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?

[lipinbc]

Is there a non-alcoholic alternative to the red wine? What might be the best fit?

[bucketfullofwood]

The alcohol is evaporated you fucking moron. I would recommend your own blood as a substitute. Just slit your wrist and do us all a favor.

[TheRealXesc]

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.

[TheRealXesc]

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...

[TheRealXesc]

Quote:

"In fact, you have to cook something for a good three hours to eradicate virtually all traces of alcohol. And some cooking methods are less effective at removing alcohol than just letting it stand out uncovered overnight.

A study conducted by the US Department of Agricultures Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish..."

Google : "Does Alcohol Really Boil Away in Cooking?" and open the link with the page called "165" on "ochef" (Can't post URLs)

[methamphetaminedream]

The alcohol all boils out and evaporates dude...

[mdawg20]

what's the difference between a wooden spoon and other none wooden spoons like plastic etc?

[methamphetaminedream]

The difference is simply this...one is made out of wood, and others aren't (like plastic etc). What is with the nonsensical questions on this vid?

[browniesbear]

do u know how to make space cakes? rolf..

[quinn949]

Yum just tried it!!!!! delicious

[cnoceda]

great video! thanks

[ChefCaffy]

thank you for this video! !!

[TheRealXesc]

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.

[dast7b]

that's exactly my thinking!

[dast7b]

(that belongs to TheRealXesc's comment not to discard the schalottes)

[missezgiggles]

what do you eat this with?

[travwg33]

he said it was s steak sauce at the end

[waitingforbrain]

looks a little like soy sauce

[en3rgieboy]

"dont leave it or it will burn, SOOO depressing when that happens"

LOL XD

[iHaveOneArm]

is that a totsuka knife in the beginning?

[rdolmat]

Looks like a granton.

[ameerskater]

lol tap that

[fezan84]

Nice, even the second time =]

[fezan84]

He changed adust to adjust =D

[Smirnoff310]

indeed

[dudeitsjorrelios]

WEIIRDD SECOND UPLOAD?

[fannypenis]

Duplicate lol?

[kmaroney35]

why is this uploaded twice?

[Wivanunu]

because it's just so good we should watch it twice.....