Robert sauce and Charcutiere sauce

ROBERT SAUCE

Yield: 480 ml

Ingredients:

Onion finely dice                   : 60 gr

Butter clarified                      : 30 gr

Dry white wine                      : 240 ml

Demi-glace or jus de veau    : 480 ml

Dry mustard (dissolved in warm water): 2gr

Unsalted butter                      : 30 gr

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Method:

1/- Sautee the onion in the clarified butter until they are lightly caramelized.

2/- Add the wine and reduce to 2 oz.

3/- Add the demi-glace, reduce to nappe and remove from heat.

4/- Add the dissolved mustard, strain the sauce, adjust the seasoning to taste with salt and pepper.

5/- Monte au beurre.

cornichonsFeine

Charcutiere sauce 

For Charcutiere sauce, add 2 to 3 cornichons cut in a short julienne.

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