Sauces

Recipe:

Fine champagne sauce

serves:

10

Nieuwe alinea

goes with Steak, Tenderloin, Veal, pork roast, …

base for other cream sauces

Ingredients:

Demi-glace

Cream

Shallot or onion, diced

Ground black pepper

Salt

Cognac (optional)

(alternative: white wine vinegar)


300 ml

1 Liter

1 ½

2 tsp

to taste

40 ml


Method:

1. Glaze the onions or shallots in some butter.

2. Add half the cognac and bring to flame (flambé, optional)

3. Add the cream and demi-glace

4. Allow to reduce to ¾ volume

5. Mix with bazooka.

6. Add pepper and salt to taste

7. Sift and serve