If vampires were real and True Blood available in stores, this is what it would look like…but probably in better packaging.
We used this ingredient to make Coq au Vin or as LCB fancily calls it, Coq en Barbouille. The recipe is very similar to boeuf bourguignon, but made with rooster and the addition of fresh blood to thicken the sauce at the end. I’ve eaten “blood” before in foods like blood sausage and Korea’s Sunji soup, which has chunks of coagulated blood, but to see it in real life made me a bit squeamish: it was semi thick, a bright deep red, and looked like it could’ve come from the blood bank (the pork “bank” to actually be accurate).
In the end, this is what I came up with, a far cry from vampire fangs or the butcher’s block. But now that I look at it, those croutons look a bit sinister.
A Little Yumminess says
Hmmm…interesting…not sure how I feel about adding real blood to anything. 🙂 I can imagine the bottle making me squeamish as well….
michelle says
It’s like blood is a condiment.
Camille says
I didn’t know coq au vin had blood in the sauce! Maybe it’s a variation, hence the difference in name?