I was reading "Sauces" by James Peterson and came across "Wine Lees." Here is what it says, "French chefs occasionally refer to using the sediment at the bottom of the oak casks used to age wine as a thickener for red-wine sauces. Reliable recipes are difficult to track down, but for someone living in a vineyard area, it would be a worthwhile experiment to whisk a few tablespoons of these 'lees' into an unbound brown sauce or red-wine sauce base. Lees from pinot noir would be best in keeping with the Burgundian tradition."
I just wondered if anyone had ever tried this? For those of you that don't have this book, it is used as an authority on sauces.
I just wondered if anyone had ever tried this? For those of you that don't have this book, it is used as an authority on sauces.
Don't wait too long to tell someone you love them.
Billy
Billy