BORDELAISE SAUCEAND ZUCCHINI
4 servings
Total Time: 1 hour
In this recipe, SHO – Fond Brun Concentré is used to glaze the courgettes and red onions, as well as to build the Bordelaise sauce, enhancing depth and richness without relying on conventional meat-based stock. This approach highlights SHO’s unique value proposition: replacing traditional brown stock, reducing the need for additional seasoning, and intensifying the sauce’s savory complexity while supporting a plant-forward interpretation of a classic Bordelaise.
| Ingredients | Quantity |
|---|---|
| Cahors red wine | 600 gr |
| Finely chopped shallot | 50 gr |
| Bunch red onions | 4 gr |
| Olive oil | 50 gr |
| Tofu | 100 gr |
| SHO – Concentrated Brown Stock | |
| Violin zucchini | 4 gr |
| Yellow zucchini | 4 gr |
Instructions
- Peel and cut the bunch red onions in half lengthwise. Cut the zucchini in half lengthwise.
- In a pan with a drizzle of olive oil, brown the zucchini and onions on the cut side. Once browned, brush with SHO – Concentrated Brown Stock and finish cooking in the oven.
- In a saucepan, sweat the shallots in olive oil. Deglaze with red wine and reduce to about 120 to 150 g. Add the SHO – Concentrated Brown Stock and water. Bring to a simmer and add the tofu cut into brunoise (like marrow in a classic sauce). If needed, the sauce can be thickened with 3 to 5 g of potato or corn starch.
