Thyme & Port Wine Sauce - Chef Jean-Pierre

oh yeah this is what i'm talking about look look look look look at this look at this look at this is that a beauty or what now when i tell you you can rub it on your body i'm not kidding [Music] no no they think i'm a nut but i'm not this look at this look at this okay friends this is a super easy sauce and you can serve with pork chicken veal lamb name it you can serve it with it you can make it good enough to rub on your body i'm telling you when until you test it you'll see you're going to go man i like turning up some of that sauces so this is it we're going to start making it and the secret ingredient believe it or not friends is that beef stock right there now i made a video on that folks you got the video you know how to do it okay if you don't have one of those you can take your beef broth and add some tomato paste and cook it for a little while and you get a nice thick beautiful reduction right there all right so let's get going and napoleon sauce i'm gonna make it as a soul recipe so you guys be able to get it whenever you feel like having it without having to wash the pork loin because this is a sauce you can put with anything yeah you can put it with the with lamb you can put it with chicken you can put it with pork you can put it with the uh beef you can put in anything i'm telling you this sauce is amazing we have a little bit of butter and a little bit of olive oil and i'm using this buttery olive oil butter olive oil i love olive oil i love butter this is for me no no i'm telling you this this thing was made for me this is amazing it smells like like butter and olive oil together this is like this is what makes me happy you know some people like a bottle of wine give me a bottle of bottle olive oil oh baby so here it is we're going to make it's very simple sauce we're going to saute some shallots if you don't have shallots use onion okay and and and if you are in may june july august by all means be sure to be using the vidalia onion the sweet oh oh or whatever sweet onion there's a lot of sweet onion on there walla walla it's another sweet onion there's a lot of other onion on there that are very sweet and i don't necessarily know them because i i'm i'm in florida and in florida we don't necessarily get everything you see and florida we're like a little stuck in there and we don't get a lot of the good stuff than you guys get all over the country all over the world i mean we we have people are watching us all over the world they got on your own sweet onions all over the world so we're very lucky that we got such a wide audience folks this sauce i'm telling you friends is so easy to make it's so easy to make i want you to really enjoy now tonight i'm making it with time time is you know it's very floral it's very mild it's a very happy herbs it goes with just about anything tago will be really good for that if you have some targon you could put in there really delicious sage should be delicious in there but pick one okay don't go out there and give me 17 herbs because you got them right a little bit of sage right there i mean a time right there i know you know what i like to do i like to kind of saute my times a little bit dry like this like right now i'm doing you can you hear them can you hear them you see it's kind of like a little crackling but if you could smell fresh thyme that is crackling like that it's really special let me tell you it's really really wonderful friends we want to caramelize all this properly so what we're going to do we're going to take a spatula and we're going to rub the side of our pot and the pot i'm using is a reduction saucepan this is really important if you want to become a good cook one day buy yourself a reduction pan okay friends it's very important next ingredient we're going to put in is a balsamic vinegar this happened to be a black mission fig balsamic vinegar black mission fake it's an 18 year old balsamic vinegar you don't have that just put a good balsamic vinegar in there okay this you can get on our website let me tell you something this vinegar with tomato mozzarella with fish with thyme that's another thing you can rub on your body just saying okay you don't have to do it don't say look i did it because chef told us all right now my vinegar is 18 years old they lost all of its acidity so i don't need to reduce it anymore okay but if it makes you happy you'll go ahead and do it in the meantime i'm going to put a little port wine in there now port wine is a fortified wine and i use a ruby port wine port wine madeira masala i wind and do not need to be reduced any if you don't have any masala or madeira or port use a regular red wine but if you use a regular red wine you have to reduce it reduce it by half okay that means reduce it by half that means right there reduce the volume by half now we're going to put the stock this is our beef stock right there look at beautiful guys look how beautiful and thick that is that's gorgeous right but there'll be stock in there right there let's put some salt and pepper in there friends salt and pepper salt and pepper right up and ready let it reduce now remember it's the kind of sauce and you can let it reduce if you want but if you want to reduce and you have and you want to have some sauce left uh you're gonna have to really really really reduce what i recommend you do is to thicken slightly with a little bit of cornstarch let it cook for a while though okay that's what we're gonna do we're gonna let it cook for a while and to get the flavor of the shallots to get the flavor of the thyme you don't need a more than 15-20 minutes so we're gonna let it cook 10 10 15 minutes okay we'll let it cook and the sauce is uh it's really really cooked i can smell it smells beautiful i want you to see you see all that stuff right there for the shallots that i've cooked the thyme all that stuff we got the flavor out of it there's no sense of keeping it no sense see right there you don't want to keep that stuff you don't want to keep that stuff at all because you got the flavor out of it there's nobody's going to keep it so what we're going to do we're going to get rid of it but before we do that we're going to put a touch a touch a touch of cornstarch very simple friend when the sauce is too thick it's too thin put a touch of cornstarch be careful though when your sausage has to be boiling a little bit of cornstarch very little diluted in water just a little bit very little bit very little okay be careful friends you put too much cornstarch what's your solution put a little more port wine nothing wrong with that or or add a little more stock okay so look we're looking good we're looking good just said just a little bit this oh mama just a little bit more okay so look look we're looking good oh yeah baby oh yeah yeah yeah okay so now what do we do we're gonna strain it now of course easy for me to do right because antonio does my pot back there you guys at home said i got to wash another pot i know no you don't have to you can leave all the stuff in there oh i'm holding it wrong there you go now um you can leave it in there if you want that stuff gives me nightmare look look look look look look see what you do you take it take a ladle then you're using and you go like this look look look look look look see you see look at this folks look at this look at this we haven't seen nothing yet i can't even use this later anymore now i'm going to show you i'm going to show you i'm going to get a new ladle new ladle because i'm not using this one it's full of that look look look look look at it look at this look at this look at this look at this do you see what i'm talking about is that a sauce oh or his other sauce thank you very much so you know how to make it good even better what will make it good even better don't go anywhere look oh yeah baby look now make sure when you do this turn the heat off and you're going to say why do i turn the heat off because you don't want the batter to separate remember the clarify butter you bring it to boil because that's what it takes to separate it i don't want to separate it if nothing else i want it to stay together so you take a little whisk and you whisk it in as fast as you can that would let me put a little more in there let me put it on anybody no more they're going to sing i'm nuts but that's okay i am nuts god bless it i love my life hey this is a hell of a job isn't it you get to make this for a living you see what i'm talking about i'm very lucky i'm very lucky i do this for a living i've been doing this for 50 years folks it gets better every year i'm telling you look at this look at this oh yeah this is what i'm talking about look look look look look at this look at this look at this is that a beauty or what now when i tell you you can rub it on your body i'm not kidding no no they think i'm a nuts but i'm not this look at this look at this i gotta have a spoon i gotta have a spoon oh yeah baby look at this look at this look at this there you go oh yeah baby this is going to be amazing i'm telling you

Channel: Chef Jean-Pierre

Views: 65,895

Rating: 4.982388 out of 5

Keywords: chef jean pierre, french chef, how to, chef jean pierre onion, chef jean-pierre, cooking shows on youtube, how to make, onyon chef, how to cook, cooking dinner, chef jeanpierre, gourmet cooking, cooking video, most entertaining chef on youtube, chef jean pierre onion meme, Port Wine, port wine reduction sauce, port wine sauce, how to basic, Basic sauce, Sauces, Port wine, thyme sauce recipe, thyme sauce for pork

Id: 3Zl2WrWf0to

Length: 10min 1sec (601 seconds)

Published: Thu Feb 04 2021