Herb Sauce
Sauces and Marinades • European
Description
This recipe yields 0.1 liters of sauce. Instead of wine, you can use red wine vinegar, and it's better to use anchovy-infused oil.
Ingredients
- Shallot 1 head
- Pickled Chanterelles 1 piece
- Chopped Sage Leaves 1 teaspoon
- Remoulade Sauce 4 tablespoons
- Chicken Broth 4 tablespoons
- Red Grape Juice 3 tablespoons
- Ground Black Pepper to taste
- Capers 1 tablespoon
- Cornichons 2 pieces
- Butter 0 oz
Step-by-Step Guide
Step 1
Blanch and chop the shallot. Chop the mushrooms and parsley, transfer to a pot, and add the espagnole sauce, broth, and wine. Season with pepper. Bring the liquid to a boil, simmer for a few minutes, and skim off the foam.
Step 2
Strain through a sieve, and before serving, add the chopped capers, cornichons, and butter. Do not boil again.
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