Bordeleise sauce.

Ingredients
Elaboration
Nutritional information

30 min

Additional culinary preparation: Sauces

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Shallots 0.1 kg

Red wine 0.1 l

Creamed corn 0.02 kg

Xantana rubber 0.001 g

Dark poultry stock 0.5 l

Table salt 0.001 g

Ingredients for Dark poultry stock (0.5 l) See Recipe

Poultry carcasse 0.075 kg

Onion 0.025 kg

Carrots 0.025 kg

Green leek 0.125 ud

Red wine 0.025 l

Water 0.5 l

Elaboration

Dark poultry stock is needed.
Brunoise the shallot and poach it.
Add the red wine and leave to reduce completely.
Pour the stock and thicken it with cornstarch or xanthan gum.

Nutritional information (1 portion)

Energy

76.64

kcal

Carbohydrates

11.22

Proteins

1.64

Lipids

0.24

Fiber 2.38 g

Saturates 0.05 g

Monounsaturated fatty acids 0.0 g

Polyunsaturated fatty acids 0.11 g

Cholesterol 0.0 mg

Calcium 46.89 mg

Iron 1.09 mg

Zinc 0.31 mg

Vitamin A 92.36 ug

Vitamin C 12.7 g

Folic acid 46.46 ug

Salt (Sodium) 16.27 mg

Sugars 5.46 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Recipes

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