SAUCE MADEIRA

SAUCE MADEIRA

Yield: 480ml

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Ingredients:

Shallots minced                      : 15gr

Thyme fresh                             : 1 sprig

Bay leaf                                      : 1no

Black pepper corn, cracked   : 6 nos

Burgundy        / red wine        : 120 ml

dry madeira(mot loai ruou trang manh): 120 ml

Demi glace                                                    : 480 ml

Unsalted butter, small pcs, cold                : 30 gr

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Method:

1/- Combine the shallots, thyme, bay leaf, pepper corn, wine…, and reduce the mixture to 2 oz (60ml).

2/- Add the demi glace, reduce to nappe, strain the sauce.

3/- At service, adjust the seasoning with salt and pepper to taste and monte au beurre. Add additional mareira to refresh the flavor if desired.

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