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Eric Ripert's Port and red wine sauce


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There was an interview with Ripert in today's local paper (he was in town recently for a booksigning etc) and this was the accompanying recipe. She included extra tips on the sauce so maybe this thread's question has come up frequently :

When you make the sauce, be sure to follow his instructions. Don't whisk in the butter but shake it in the pan as if you were a restaurant chef sauteing vegetables. Flip it, add more butter and, Ripert writes, "as it thickens, it starts to make a 'plop' sound."

article/interview

recipe

(This is the same Sara Perry who wrote the recent cookbook Everything Tastes Better with Bacon .)

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I forwarded the thread to Sara Perry and got this response back:

Jason, thanks for passing this on. When I tested the recipe my sauce turned

out all right. It may not have been quite as thick as pictured (so that it

stayed in a perfect circle), but it was certainly adequate for this cook

(I'm not a perfectionist when it comes to finishing a dish) and it was

delicious. All this said, I'm really glad you forwarded this to me because

I'm sure others will find it too runny. Thanks again; I really appreciate

it. Sara

*************

Sara W. Perry

The Oregonian

1320 SW Broadway

Portland, Oregon 97201

Email: sara@saraperry.com

Web: http://www.saraperry.com

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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I forwarded the thread to Sara Perry and got this response back:

Jason, thanks for passing this on. When I tested the recipe my sauce turned

out all right. It may not have been quite as thick as pictured (so that it

stayed in a perfect circle), but it was certainly adequate for this cook

(I'm not a perfectionist when it comes to finishing a dish) and it was

delicious. All this said, I'm really glad you forwarded this to me because

I'm sure others will find it too runny. Thanks again; I really appreciate

it. Sara

*************

Sara W. Perry

The Oregonian

1320 SW Broadway

Portland, Oregon 97201

Email: sara@saraperry.com

Web: http://www.saraperry.com

Could be three things...

1) The butter was not cold enough

2) The butter was not fresh or had a high water content

3) The wine/vinegar was not reduced with the shallots until it was almost a puree

This is a tricky method to recipe. Quantities need to be adjusted do to international inconsistencies in products and measurements.

Chef/Owner/Teacher

Website: Chef Fowke dot com

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