What is the brotelaise sauce?
Blayer sauce is a popular French preparation, which often joins meat and other spicy products. This hearty sauce named for the wine producing area in Bordeaux, France, usually includes the base of wine and broth. Blayise sauce is a common feature of French inspired offers around the world and can add a sophisticated taste to a wide range of meals. Slightly sharp shallots, fragrant thymes and bays, rich butter, bone marrow, beef broth and even earthy mushrooms are the basic ingredients found in many versions of sauce. Learning to create brotelaise is not a difficult process; Once the basic recipe is managed, the chef can quickly learn to create variations that draw on its own cooking style. To reduce. The reduction allows you to combine and strengthen the flavor and create a strong base. To this mixture it is possible to add broth or demi-glation, a rich and strong marrow mixture and broth, which can already be home or purchased. Whisk buttero and taste before pouring or around the main meal.
Thousands of different recipes are available for this spicy sauce. The border, considered a basic French meal, is subject to endless variations both in terms of the recipe itself and the main ingredient used by the sauce to complete. Fillet Mignon or other steaks are commonly expanded with this sauce, but some use it to spice out potatoes or taste mushrooms.
other variations on ingredients include various spices and other vegetables added to the sauce. Some recipes require parsley, while others go to a more spicy version of singing. Carrots, tomatoes and other variations can be cooked with wine before serving and removed or cleaned. As with many great recipes, only experimenting will help chefs find his own favorite version.
Wine used in Bordelaise sauce is fromVláště important for the finished product. Many food experts recommend using dry red to give its best flavors when it is reduced into a strong sauce. Traditionally, French wine is used, especially the dry version of the Bordeaux area, for which the sauce is named. Dry Zinfandel or Pinot Noir, regardless of national origin, can also be a great choice.