---Why didn't I use roux?---

I used beurre manié instead of making roux.

The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.

The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.

When starch is heated with water, it changes from beta starch to alpha starch.

Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.

▼Ingredients
RED WINE SAUCE
50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt

GREEN PEPPARCORN SAUCE
10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour

BÉARNAISE SAUCE
1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter
salt,peppar

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