Go to the Recipe: Red Wine Demi-Glace Sous Vide Sauce
Instead of thinning with water (if using without cooking SV), can I just omit the Xantham and/or Gelatin?
What purpose does the cane sugar have here? Is it just to sweeten it up?
Thanks. All of these look great!
I get that this is a “foodie” website, but I love food too and live in Northern Ontario where many of your ingredients are not available. Can you suggest some common substitutes for things like Bragg Liquid Aminos and black garlic (I have learned from Google that I can make this myself over the course of weeks while having my house filled with the odour of garlic)? I did order Xanthan Gum from Amazon but am now stalled at the next weird ingredient.
the braggs is essentially acting like an umami booster, if you can't get it just substitute the volume with water and adjust the seasoning after you are done making the sauce. Black garlic in this recipe adds more umami flavor but has a sweeter taste than raw or roasted garlic. either can be used instead.
Hi Robert, sorry looks like I missed this post. leaving out the Xanthan gum and the gelatin will leave you with a pretty thin sauce. thinner than you would want to use for your meat.
Bragg Liquid Aminos says it's a natural soy sauce alternative. Can we just use soy sauce?
Update: I found Bragg and another called Maggi at my local Loblaws (Canada). I went with Maggi which seemed like a more salty/flavorful version of Bragg from what I read online. Sauce turned out great!
I just made this. With the exception of black garlic, I found all the ingredients at the Whole Foods near me. I threw in ½ the quantity of regular garlic. I found this sauce easy and quick to make with a delicious result. My only complaint is that is came out somewhat gray. Tastes great, looks awful. I'm thinking this may be from air whipped in by the immersion blender. I'm hoping in darkens before service in 8 hours!
Following up. I just made the sauce a second time with the black garlic (randomly found it at Costco). The appearance is better this time around. In my prior experience, I had made a double batch. In the refrigerator, it solidifies into a gel. When reheated, it melts back into a sauce. I kept it this way in the refrigerator until I used it up...about a month...and it didn't seem to suffer with the time. In my opinion, this recipe alone is worth the cost of the subscription!
On freezing: I made this sauce, a pair of times. The last time I prepared 1Kg of sauce (more than double the recipe). The sauce is delicious. After preparing the sauce, I poured it in a shallow plastic box. It gelled in the refrigerator. I cut the gel in cubes weighting about 125g each (about half a cup), put them in small plastic bags and froze them. For some 6 months now, each time I want to use the sauce I take one or moer frozen portions, reheat them and enjoy. They kept the same flavour and consistency - no breaking of the sauce. I'll try to do the same with other sauces.
I used soy sauce as a substitute of the Amino acids. The sauce is delicious.
