Level: Scoolinary Team

hi Eliener! For the Bordelaise Sauce we recommend:

-Poach the onion (julienned shallots) slowly in oil to caramelize and add sweetness

-Reduce the red wine and port wine to eliminate the alcohol and concentrate flavors

-Add chicken or poultry stock and reduce until the sauce thickens and has body

-Sauté livers (optional) and add brandy for a deep and aromatic touch

-At the end, add a knob of butter to bind and brighten the sauce

-Use the sauce sparingly so as not to overshadow the main dish, accompanying it with soft vegetables or torpedo shallots

You can see the complete recipe and its elaboration in this recipe of stuffed partridge with bordelaise sauce:

https://www.scoolinary.com/es/recetas/s/perdiz-rellena-estofada-a-la-bordelesa

The pink sauce is usually prepared with a mixture of tomato sauce and cream. The trick is in the proportions:

– 2 parts tomato sauce

– 1 part cream

– never let it boil over! Just heat over low heat to prevent the cream from cutting.

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We hope to see pictures of your dishes here soon.