Classic red wine sauce for ideal steak I BORDELAISE SAUCE BY FRENCH CHEF

[@chefvivienENG]

🔥Best playlists chefvivien🔥: French classics: kzbin.info/aero/PLN55JDEo4qYbognrzlvicp4S6oJ65ekFv Sauces: kzbin.info/aero/PLN55JDEo4qYZlY98hJoj2Y2ro0KQxqdn2 Soup: kzbin.info/aero/PLN55JDEo4qYZtKWKd0Baz532V0Q7XMdT2 Desserts: kzbin.info/aero/PLN55JDEo4qYaeBEB4sXQqK7pRTlI8DvEY Chicken: kzbin.info/aero/PLN55JDEo4qYbql4_ZIZ90Q58jhylldE78 Veggies: kzbin.info/aero/PLN55JDEo4qYbZyk6CqmTGFV9EndxlK6_skzbin.infogaming/emoji/7ff574f2/emoji_u1f525.png

[@IDontTalkToCops]

I love how he crushed the pepper corns with the “ass” of the pan 😂

[@laken1804]

No fancy tools necessary!

[@ocbtyga3238]

also the piss of mushroom in the stock caught me off guard 😆

[@fargo007]

🤣

[@darrenbivings4227]

Best quote "Wizout butteur, No life in French Cuisine" I not only LOVE his accent, but I love this recipe even more. Merci beaucoup !!!

[@nickkarajohn1137]

x1.5 speed and its perfect!!

[@LYSYSTUDIOS]

Have a glass or two of Bordeaux and at 1x it will be just fine

[@GlizzyJewc]

Peeeeerfect!!

[@jaybbuilder]

Thanks much easier to understand now.

[@ratboysam123]

😂 👏

[@g0thicuk]

0.5 speed or gtfo

[@canislupusminecraft2670]

I just made this sauce for dinner. It went great with venison. Je ne cuisiné pas souvent de la cuisine française, mais c'est très bien. Merci pour cette recette française.

[@M__M__NULL]

Cher Chef - I made this sauce following your directions, and it came out amazing. What an incredible sauce!! Thanks for the instructions.

[@PaulBridgestock-y8q]

As an English professional chef living and working in France, I commend this video. Personally I would have put the fire down so that the sauce was not boiling prior to adding the melange of water and corn-starch and then bought the heat back up. It only thickens when it boils and that gives you a little more assistance in getting the thickness correct. It can go gloopy if it is boiling too hard. That aside, it is an excellent video of a classic sauce well done. Also the beef looked wonderful. Bravo my friend. Paulus

[@Mo_Ketchups]

I just bought that convection stove-top _because_ of this guy! 👀 Every sauce he (& other French chefs worth their chives) makes uses one-the only way to keep them delicate sauces’ temperatures _rock-steady._ 🤘 They’re friggin awesome!

[@ristorantanen5769]

Yup, agree 100% And they are not that expensive anymore. You can easily find a good one for less then $50

[@logan5215]

The spongebob time skip was unexpected but much appreciated. Made this for a date recently, had to use a beef stock, but turned out delicious!

[@prodbytoxik]

This guy is funny without trying😂

[@arsesaria15]

faire la sauce c'est très important dans la cuisine française s'il vous plaît montrez-nous plus de recettes de sauces françaises traditionnelles merci chef

[@theuzhaamtak574]

Merci pour ton tuto ..Trop cool ton lovely french accent😄

[@alexwonner7469]

Un grand merci de nous faire decouvrir cette belle et bonne sauce.

[@ACFHeart]

Love the sign in the background :)

[@Mo_Ketchups]

“We will crush wiv thee … _ass_ of the pan.” 🤩👏👏

[@parttimehuman]

Instead of grabbing the corn starch I once grabbed baking soda. That was a fun little kitchen adventure. Interestingly, it didn't ruin the sauce.

[@ristorantanen5769]

The king of sauces Porkchops, chickenbreast, wild duck, and whatever beefcuts you may choose its good for any meat. Tnx dude!

[@Jackyahbish]

Trying it tonight!

[@Jackyahbish]

Chefs kiss 😘

[@mrmulken356]

Thx Chef for this chef!

[@craigbrown5359]

Most outstandind

[@violetgaribyan-jg9ll]

Merci chef 👨🏼‍🍳

[@meegel]

i feel like this guy has some esoteric cooking knowledge

[@xandravanderlinden3082]

Could i add some truffles essence or oil or paste to make this a red wine truffelsauce or is that not a good combination

[@gabrielaiasipilch9882]

Maravilhoso! Vou fazer hoje! 2024! Abraços do Basil! = ) Depois de assistir o filme: " O sabor da vida " dá vontade de fazer tudo que é receita e mais um pouco!

[@antonioavila3638]

Not sure if someone else has asked this already but is it possible to download a GPX file in order to upload to a GPS unit?

[@PathFind13]

Thank you very much Chef

[@jamesbaker-duly8914]

The ass of the pan :) This is the best red wine sauce instruction- thank you Chef Vivien!

[@alicecoelho5589]

Gorgeous! ❤

[@alicecoelho5589]

The sauce, I mean 😂

[@Kurrupture36]

Great video. That steak is cooked perfect!

[@eliporter3980]

That shit was rare

[@psychotogether5114]

I went in the comments to find someone say that shit is blue.

[@driftingdynamic]

My biggest problem with making steak dinner is not eating it all before I cook it. Raw beef is the greatest flavor ever.

[@themuleify]

Oh my oh my. To die for... 🙏

[@butopiatoo]

Do you rely on the sauce to season the cooked meat, or do you still use salt and pepper to taste? Man that steak looks rare.... Look more like a ribeye than a t-bone. EDIT: 11/23 I made first beef stock from scratch as the first step to a demi glace. Going to try this with some of the reduced stock. Love cooking in an open fire. Well done, Sir!

[@Bim310]

Agreed. Definitely a bone in ribeye.

[@jignc1984]

How much thyme?

[@00through99]

I love your demeanor

[@BOBSYOURUNCLE-rn4ku]

Nice sauce. I'll go easier on the pepper next time.

[@mathiusj74]

A written version of this recipe would be handy so you can refer to it in the kitchen ?

[@Nadya7990]

Наш шеф расширяется))

[@Kristiansand808]

He is cool

[@namynguyen545]

I couldn't make it out whether he said beef stock or veal stock??

[@Miata822]

Like a prehistoric guy... but not a barbarian. I always feel guilty when I have to use corn starch to thicken. I do it when I must, but I would rather not.

[@Cloud-gt9cj]

😋😋😋

[@ChefVicCuisine]

Bravo on this video! You got a new sub from me! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁

[@GIJoe23]

We will crush with the ass of the pan... I had to hit the like button when I heard that❤

[@ramonschliszka6332]

That’s a rib-eye or tomahawk, not a t-bone chef. Great video thanks.

[@butopiatoo]

Yeah, looked like after cutting it off the bone, ,he was cutting off the spinalis, right?

[@Thesilverthunder777]

MEGA

[@diegolamanya345]

comme un homme des cavernes quoi haha

[@TranceCore3]

the ass of the pan lol

[@violetgaribyan-jg9ll]

🥰🍒🥘👏🫑

[@BlueJazzBoyNZ]

White gravy boat's are better

[@kaycey7361]

Hon hon hon.... sacrebleu, we eat snails 🐌 and 🐸

[@christophervela5447]

Ass of the pan?

[@jean-jacqueskaselorganreco6879]

my God, what en English "the arse of the pan"...maybe you could call this "bottom"...peut être faire tout 4a en Fran4ais, avec un petit sourire?C'est pas une opération à coeur ouvert

[@stratoskonstantoudakis9245]

i hate the texture of cornstarch

[@Ariel-oo1nc]

So use potato starch.

[@stratoskonstantoudakis9245]

@@Ariel-oo1nc xd no

[@derekarnold3665]

Use Arrowroot is smoother.

[@Samurai78420]

Jesus Christ. This is brutal.

[@Ariel-oo1nc]

How so