Sometime ago my family and I went to Chef Hubert Keller’s restaurant in San Francisco, Fleur De Lys. I have never in my life tasted such great food. I’ve heard of chefs describe food coming together in their mouth and coming alive. I never knew what that meant until I tasted Chef Keller’s food. I had a steak that came with a reduction sauce that was heavenly. While I know I can’t duplicate his reduction sauce, I have since been trying to make my own reduction sauce. So, my ongoing project is to try to make a good reduction sauce. Right now I’ve been experimenting with a red wine and tarragon reduction sauce which has turned out well at times (sometimes it thickens and sometimes it does not). So, what I hope to gain from this blog and fellow cook bloggers is help with this or another reduction sauce recipe. Right now I’m using a recipe I found on Youtube.
http://www.youtube.com/watch?v=-5l4AgnOpAg
http://www.youtube.com/watch?v=Nz3T_e9dugs&feature=related
http://www.youtube.com/watch?v=BwDu9cJA1UM&feature=related
Any suggestions?
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