SAUCE CHATEAUBRIAND

SAUCE CHATEAUBRIAND

Yield: 480ml

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Ingredients:

Chablis,(Name of Red wine)                        480ml

Shallots, minced                                             2nos

Thyme, fresh                                                  3 sprig

Mushroom, trimmings                                115gr

Bay leaf                                                           1no

Demi glace or jus de veau                           480ml

Maitre d’Hotel butter, chilled                      60gr

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Method:

1/- Combine the chablis, shallots, thyme, mushroom and bay leaf, reduce by half.

2/- add the demi glace and reduce the mixture by half again. Strain the sauce and reserve.

3/- At service. Adjust the seasoning with salt and pepper to taste and monte au beurre with the butter.

 

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