I made a sauce for my steak yesterday, it was a simple "red wine reduction" sauce.
The recipe is more or less like this:
- Brown some meat (I used minced meat), until really brown
- Add chopped shallots, brown it (caramelized)
- Add 2 cups of red wine, reduce it until really reduced
- Add 1 liter of brown stock (I used homemade brown chicken stock)
- Simmer and reduce half of it (about 60 minutes)
That's the first part, which I made one day before.
When serving the steak, I cooked the steak and let it rest.
While the steak was resting, I add the red-wine-stock reduction in the steak pan and reduce it until thicken a bit.
Then off the heat, I added cold butter a bit at a time to make emulsion.
The sauce was nice, tasted very meaty and delicious.
BUT... My wife complained, that after about 10 minutes or so, it became solidified (coagulated).
Couple of things in my mind ...
The brown chicken stock, I made using 1/2 kg chicken wings (browned) with 1,5 liter water, using pressure cooker for 45 minutes.
The stock was really nice and delicious, creamy (looks), and it was still liquid, not gelatinous if you know what I meant. It was not solidify after I left it overnight.
The red-wine-stock reduction (after the first part), that was "set", not liquid after few hours. Probably because during the reduction, the minced meat and the brown chicken stock created gelatin which thicken and set it. ... Probably ...
So, what did I do wrong here?
Wrong technique? Incorrect stock? Too much butter?
The room temperature while we were eating was not too cold, I think it's about 15-18C.