As I promised you guys last month via Instagram that I will post the recipes as soon as I am done with the course. This is the sauce I've been asked about the most during my chef trainee period. The thing is there are so many versions of the "main ingredients" but the method is almost the same. At the first trainee place, they added different types of roots, and onion to the stock, the other place used red onion, red bell peppers, carrots, and more fresh herbs. Below are the two sauce differences in photos but the result was almost the same if you follow the method correctly.
Here I will include different types of recipes for you guys to choose from, one is described in details and one is quick. Enjoy!
Photos from both trainee places
Recipe by MAGNUS ALBREKTSSON
5 thyme twigs
1 red onion
75 cl red wine
1 l reduced veal stock (see recipe and tips below)
salt-
about 25 g butter
1. The onion should not get any color; therefore you start with a cold saucepan. Put the onion in the saucepan and sauté (fry without it taking color) onion. This is done to pull out the rawness from the onion and bring out sweetness. Sauté until the onion is soft and collapses.
Add thyme; Tie the twigs together before they put in the saucepan and it will be easier to pick them up when they have done so. It works well with dried thyme as well.
3. Add the red wine. Reduce (boil) the wine until it is almost as syrup in consistency; The red wine should be caught on the onion as well. The wine that is left in the saucepan is now very acidic.
4. Add the stock. Simmer. Skim. If you neglected to skim the fund, it will show, and then you will skim away the fat. Allow the sauce to simmer for 10-15 minutes, until about half of the sauce remains. Strain the sauce through a chinoise (fine-meshed sieve). Waiting for longs to strain, it becomes harder to get the sauce through the silk as it becomes thicker in the consistency. The red onion has now released all its sweetness and all its flavors. Do not forget to press the last one out of the onion as well.
5. Now reduce the sauce to the desired consistency by simmering it, not boiling it. No rescue is needed, because the binder from the legs on which the stock is cooked gives a fine consistency on the sauce.
6. Now the sauce is shiny and almost black in color. All the flavors are left and the water is boiled off. The dark color comes from the fact that we used roasted tomato paste in the calf fund on which the sauce is based.
7. Now it's just the last left: to salt and mount in the butter. Always salt with your fingers. When salted enough, you get the feeling in your fingertips and they remember how much you usually salt.
The sauce must simmer when the butter is added, because if it is not sour, then the butter and the sauce will settle, and the butter will lay on top of the sauce. Stir in the butter in the sauce to work properly; this gives additional brightness to the sauce.
Recipe by Bittersweet Taste of North
https://bittersweettastesofnorth.com/
8 dl of red wine
8 dl veal stock
2 shallots
2 sprigs of thyme
1 bay leaf
10 pcs black peppercorns
salt and sugar
butter
Mince the shallots and fry them in butter. Add the sprigs of thyme, the bay leaf and black peppercorns. Add the wine and cook until 2 dl remain. Add the veal stock and boil until 4 dl remain. Strain the sauce. Season the sauce with salt and sugar.
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