Shallots, carrots, and celery sweat in olive oil with peppercorns and thyme before red wine reduces nearly dry; sauce espagnole then rounds this meat-free bordelaise into something deep and winey.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 2 1/2 quart saucepan, heat oil over medium flame. Sweat shallots, carrots, celery, and onions until vegetables are softened.
Add peppercorns, thyme sprig, and red wine. Increase heat to medium-high and reduce wine until almost dry (au sec).
Add parsley sprigs and Sauce Espagnole.
Bring sauce to and skim. Reduce heat, and , uncovered, for 20 to 25 minutes , or until flavor has rounded and nappé consistency is achieved.
Strain sauce through chinois. Adjust seasoning to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
