Sốt nấm (Mushroom sauce)

MUSHROOM SAUCE

Yield: 1 ltr

Ingredients:

Shallot minced                       : 60 gr

Butter clarified                      : 30 ml

Mushroom, trimming           : 225 gr

Thyme, fresh                           : 2 sprig

Bay leaf, crumbled                 : 1 no

Mignonette of pepper            : 8 nos

Burgundy (red wine)             : 120 ml

Demi glace                 : 1 ltr

Mushroom, thickly sliced and sautee in clarified butter: 340 gr

________________________________

Method:

1/-Sautee the shallot in the clarified butter until they are translucent.

2/- Add the mushroom trimming and sautee until moisture is released.

3/- Add the thyme, bay leaf, pepper and red wine, reduce by half.

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

5/- Degrease the sauce and strain.

6/- Add the sautee mushroom, adjust the seasoning with salt and pepper to taste.

Chia sẽ bài viết qua:
  •  
  •  
  •  
  •   
  •   
  •  
  •   
  •  
  •  

Trả lời

Name *
Email *
Website