Secret Sauce | Sonny's Burger Sauce
This Secret sauce was really a cut above the rest. Burger sauce is so incredible when you make the mayonnaise first from scratch. I hope you enjoy this secret sauce recipe as much as I did.
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INGREDIENTS: AMERICA:
1 egg
1/3 egg shell water
2 medium clove garlic
1 tsp chili flakes
2 tbsp thyme
1 1/4 cup + 4 tbsp avocado oil
3/4 tbsp salt
1 tsp black pepper
1 1/2 tbsp red wine vinegar
dash of lee and perrins
1 tbsp horseradish
1/2 cup diced pickles
1/2 cup diced shallots
2 tbsp tomato paste
1 1/2 tbsp ketchup
REST OF THE WORLD:
1 egg
1/3 egg shell water
2 medium garlic cloves
teaspoon of chili flakes
12 sprigs stripped thyme
375 ml avocado oil
27 ml red wine vinegar
dash of lee and perrins
14 g salt
10 g pepper
120 ml diced shallot
120 ml diced pickles
30 g horseradish sauce
50 g tomato paste
35 g ketchup
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Classic red wine sauce for ideal steak I BORDELAISE SAUCE BY FRENCH CHEF
Bordelaise sauce ingredients (8 portions) :
✔️ dry red wine 200 ml / 6.8 fl oz
✔️ 2 bay leave
✔️ thyme
✔️ 1 tea spoon black pepper corn
✔️ shallot 40 g / 1.4 oz
✔️ brown veal stock 400 ml / 13.5 fl oz
✔️ salt
✔️ butter 20 gr / 0.7 oz
✔️ starch + water
⏳ TIMESTAMPS:
0:00 introduction
0:19 ingredients for Bordelaise sauce
0:47 shallot and pepper corn mignonette
2:28 sauce reduction
3:08 adding veal stock
4:37 how to thicken sauce
7:02 how to know sauce is good enough
7:23 serving Bordelaise sauce with a steak cooked in chimney
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#ChefVivien #Bordelaise #FrenchSauce
Pan Sauce Bordelaise - Red Wine Reduction Steak Sauce
Learn how to make a Pan Sauce Bordelaise recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Bordelaise sauce recipe!
Recipe: Beef Tenderloin with Red Wine Sauce
Get unbeatable tenderloin steak medallions glazed in a wine sauce reduction using the Classic Mode's highest temperatures.
Sear to perfection in the Classic Mode's highest temperatures to ensure the perfect golden crust and the ideal level of doneness. Obtain incredible flavor and a mouthwatering texture on your beef.
Prepare a vegetable and red wine reduction to elevate the flavor of the meat and, in addition to the greatest glazed beef medallions, prepare a gratin potato side dish with crispy bacon that will be a 5-star companion.
Enjoy treating your family, friends, and guests to the most delectable dinner.
Share your results @keverigrills_us
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???? Grilling Mode: Classic Mode 320 °F - 392 °F
⏱Cooking Temperature: 1 and a half hours.
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INGREDIENTS: Tenderloin, bacon, potatoes, cream, milk, garlic powder, thyme, mozzarella cheese, parmesan cheese, carrot, shallots, butter, olive oil, flour, red wine, balsamic vinegar, rosemary, meat broth, salt, pepper.
PREPARATION: Cut the beef tenderloin into medallions of 1 to 1.5 inches. Sear them using the Sizzling Pack's largest skillet. Warm up your skillet first to get the perfect searing temperature. Meanwhile, prepare your potatoes, seasoning each layer of the gratin preparation, using the crispy bacon, and putting the cream on top of each layer to get more flavor. Finally, move on to the elegant wine sauce, using a mix of vegetables to give us a flavorful glaze for our medallions.
FINAL TOUCHES: Serve your medallions warm with the wine sauce on top, accompanied by the creamy gratin side dish, and you have the perfect feast for New Year.
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Pepper-Crusted Steak with Red Wine-Shallot Sauce | Price Chopper How-To
Recipe & Instructions:
Prep: 13 minutes
Cook: 17 minutes • Serves: 4
Ingredients:
1-1/2 pounds boneless rib-eye or top sirloin steaks (about 1-inch-thick)
3 tablespoons unsalted butter, softened
1 tablespoon cracked black pepper
1 teaspoon kosher salt
2 tablespoons olive oil
1 cup thinly sliced shallots
2 cups dry red wine (such as Cabernet Sauvignon)
1 teaspoon Dijon mustard
1. Pat steaks dry with paper towels. In small bowl, combine 2 tablespoons butter and pepper; evenly coat both sides of steaks with butter-pepper mixture. Sprinkle steaks with salt.
2. In large skillet, heat oil over medium-high heat 3 minutes or until shimmering, but not smoking. Add steaks and cook 8 to 10 minutes or until internal temperature reaches 140° for medium-rare, turning steaks once halfway through cooking. Transfer steaks to cutting board and loosely cover with aluminum foil; let stand 5 minutes. (Internal temperature will rise 5° upon standing.)
3. While steaks rest, drain all but 1-1/2 tablespoons drippings from skillet. Add shallots to same skillet and cook 1 minute, stirring frequently. Add wine, stirring to scrape browned bits from bottom of skillet; boil 5 to 7 minutes or until sauce thickens slightly. Remove skillet from heat; whisk in mustard and remaining 1 tablespoon butter.
4. To serve, thinly slice steaks across the grain and serve with sauce.
Approximate nutritional values per serving: 561 Calories, 28g Fat (13g Saturated), 140mg Cholesterol, 581mg Sodium, 10g Carbohydrates, 0g Fiber, 37g Protein
Burger Sauce Recipe | Burger Sauce | Sandwich Sauce
Hi Viewers, today I’m going to share the most delicious burger sauce recipe. Let’s see how to make delicious and perfect burger sauce at home with very few ingredients in just 1 minute. Just follow all the steps shown in the video and Enjoy
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