my favorite sauce to eat, and my least favorite sauce to make (bordelaise)

bordelaise just takes so freakin long, but it's debatably the best sauce

[LisaMT]

Good lord, no wonder I never make this...

[kitkat]

you'd have to waterboard me for me to make this... looks like heaven but its so much work bruh

[violaballs]

I better start a company creating a powdered version of this.

[paperbagbrown]

...And that, dear friends, is why the saucier is a thing.

[genericuserid]

I make a similar sauce for dipping my leftover DiGiorno pizza crusts (because they're so dry the next day). Only difference is I substitute the wine with Hidden Valley ranch dressing.

[jonsnow]

This is the REAL gold of the kitchen, so much labour and time put into it but there is no other way to replicate that intense beef bone jus 👏🏼

[jamesdean]

I get way too much joy out of stock and sauce making. It's like the longer it takes the more excited I get for it.

[jamespayter]

Thanks, I was wondering what to do with the 20lbs of beef shank I had lying around 👍

[WESsential]

Borderlaise sauce is so much work to make. There's a reason i haven't made it since I attended culinary school in 2006

[WatcheswithGeorge]

6 days later, you have a teaspoon of sauce!

[mvloven]

It’s crazy that this man basically made the equivalent of a whole meal just to use that, to make some sauce😂 bravo dude, I can’t begin to imagine how heavenly that is

[randmayfield]

20 pounds of beef shanks would cost me about $80. The narrow bones and everything else would be another $50 or so. Your procedure is spot on. And I thought making classic pho bo broth was expensive. Lol

[JamesCampbell-fbhh]

Bruh I know he didn’t just put fucking $70 red wine in there

[sutapaghosh]

Bro is a 7 star ⭐⭐⭐⭐⭐⭐⭐ chef. No doubt...

[pezboy]

The sauce that only takes 2 days and $120 to make, jesus

[Stickiest_Man]

It's good to see some classic french cooking getting the spotlight on social media for a change

[zetapingpong]

This is way harder than using ketchup.

[EKaneGrant]

20lbs of beef bones, a gallon of beef stock -- and reduced into a quart of demi glace. Fuckin definition of luxury.

[DitchChipsNsourCream]

I bloody love bordelaise. Absolutely worth the effort.

If you go to a chain type steak house they will probably fob you off with a red wine sauce. It's just not the same

[artoriasxv]

This shit is the whole soul of french cuisine for real, tons of fat, sweet soury curious taste with a hint of butter and hard labour that rips your soul away