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 ACCUEIL

 

RECETTES DE BASE

 

BASES DE LA PATISSERIE

 

BASES DE LA CUISINE

 

 

 

       

LA SAUCE BORDELAISE

 

MISE EN PLACE

INGREDIENTS    pour 4  personnes

 

1- Eléments de base

 

2- Assaisonnement

 

MATERIEL

Fonds  de veau lié :

40 cl

 

Sel fin :

PM

 

1

Planche

Echalotes :

30 g

 

3- Finition

 

2

Russes

Vin rouge :

20 cl

 

Beurre (tamponner)  :

20 g

 

1

Chinois étamine

Poivre en grains :

PM

 

   

 

1

Pochon

Thym, laurier :

PM

 

 

 

 

 

 

PM : pour mémoire.

 

 

 

     

 Temps de préparation : environ 20 minutes 

  Temps de cuisson : environ 30 minutes

 

TECHNIQUE DE FABRICATION

1

2

3

4

 

 

 

Eplucher les échalotes
Concasser le p. en grains

 

Ciseler les échalotes

 

Réunir dans une russe : échalotes ciselées, 
mignonnette ,le thym et le laurier

 NB : mignonnette ou poivre en grains concassé.

5

6

7

8

 

 

 

Ajouter le vin rouge

 

Porter à ébullition puis laisser réduire de 9/10e

 

Ajouter le fonds de veau
 lié à la réduction

9

10

11

12

 

 

 

Porter à frémissement puis dépouiller si nécessaire
Laisser cuire pendant 10 minutes

 

Passer la sauce
au chinois

 

Vérifier la consistance
et l'assaisonnement

13

14

 

15

16

 

 

 

Monter la sauce au beurre, ne plus la faire bouillir

 

Débarrasser la sauce dans
 un bain-marie puis la
tamponner

 

Réserver la sauce
au bain-marie

UTILISATIONS

 En accompagnement des viandes rouges sautées