Mar 15, 2017gourmetreviewWine13
Kendall Jackson wine differences
Nice recipe. Looks easy to make and I'm sure guests will love it!
That looks delectable.And I love the video editing.
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Do you keep the wine simmering to reduce it? When I tried it, I was rushing and kept it boiling at high heat and it bubbled over the pot.
I wonder what aliens think of our food
Can I buy pre-made demi-glace somewhere?
Fuck me that is super sexy and luxurious. Fantastic
You can also add a little bit of sugar to give it a better taste. Usually adding the wine makes the sauce sort of bitter so adding the sugar gives it better flavor and its not to sweet .
You also can add up some cold(!) butter with an egg-beater (as in the french recipe). Gives the sauce more body and taste. And for a nice look: take french parsley.B.t.w.: in the original french recipe beefbone marrow is used. Taste Explosion!!!
This looks fabulous. I love sauce reductions. Lots of work, but oh so worth it for the wonderful, intense flavor! Thank you for all of your recent videos that you have uploaded. They are so interesting and make me want to try all of them!
That looks fantastic!
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