SAUCE CHASSEUR

SAUCE CHASSEUR

Yield: 1ltr

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Ingredients:

Butter, clarified                     30gr

Olive oil                                 15ml

Mushroom, thick slice           285gr

Shallots, minced                     30gr

Garlic, minced                       1 clove

Dry white wine                      240ml

Brandy                                    90ml

Demi glace                              1 ltr

Tomato concasse                    480gr

Parsley, fresh, chopped         2gr

Meat glaze                               30gr

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Method:

1/- Heat the butter and olive oil until smoking.

2/- Add the mushroom and sautee them until they are brown.

3/- Add the shallot and garlic and sauteethem until an anroma is released.

4/- Add the wine and brandy, reducethe mixture by half.

5/- Add the demi glace, reduce to nappe.

6/- Finish the sauce with meat glaze and parsley.

7/- Adjust the seasoning with salt and pepper to taste.

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