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BROWN SAUCE DERIVATIVES ADVICE.

post #1 of 4
Thread Starter 

Ok I am aware that techniques vary but I am looking for a over all guideline for converting a brown sauce into another sauce.For instance a Bordelaise(probably the most known).Im curious of the times to add each ingredient

 

Do I reduce the red wine with the shallots,thyme,peppercorns and bay leaf till nearly dry,finish with lemon juice,meat glaze(what is this glaze?) and poached bone marrow then add the brown sauce to make my new sauce?

post #2 of 4

Basically yes.  But then finish with butter for more kick.

 

Frankly, I've yet to know of a modern place that does the marrow bit though.

post #3 of 4
Thread Starter 

Ok thank you.All these different types of sauces and additions get tricky.For instance sauce Robert:onion,butter and white wine.finish with a pinch of sugar and dry mustard,diluted.

post #4 of 4

A lot of these brown sauce derivatives you can hold and they go well with grilled meat too.  You can, if you want, adapt the "traditional" to the modern.  For the Robert I would skip the sugar and use a little dijon.

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