BORDELAISE SAUCEAND ZUCCHINI
4 Servings / Total Time: 1 hour
SHO – Concentrated Brown Stock allows you to create a plant-based bordelaise sauce with body, shine, and length on the palate.
It brings the stewed and roasted notes that naturally replace the meat base of a classic sauce.
| Ingredients | Quantity |
|---|---|
| Cahors red wine | 600 gr |
| Minced shallot | 504 gr |
| Bunch red onions | 4 pc |
| Olive oil | 50 gr |
| Tofu | 50 gr |
| Water | 150 gr |
| SHO - Fond Brun | 15 gr |
| Violina zucchini | 4 pc |
| Yellow zucchini | 4 pc |
Instructions
- Peel the bunch red onions. Cut the zucchini in half lengthwise.
- Finely chop the shallots and the bunch red onions.
- Cook the zucchini in a steam oven in a perforated tray for about 5 minutes. Upon removing from the oven, sear the cut side in a skillet.
- In a saucepan, sweat the shallots and red onions in olive oil. Deglaze with the red wine and reduce to about 150 g. Add the SHO – Concentrated Brown Stock and water. Bind with 3 g of potato starch. Bring to a simmer; once the sauce has thickened to your liking, add the finely diced tofu (similar to marrow in a classic sauce).
- Plate the zucchini on a dish and glaze them with the sauce.
