Esta es una exhibición prevé de cómo se va ver la receta de 'Sauce Diable' imprimido.

Receta Sauce Diable
by Roland Passot

Sauce Diable

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 4-5 ea shallots, minced
  • 1 c. dry white wine
  • 1 sprig tarragon, fresh
  • 1 ea bay leaf
  • ½ tsp Dijon mustard
  • 1 ¼ c. jus de poulet (or chicken broth or stock)
  • 1 Tbsp lemon juice
  • ½ tsp cracked black peppercorns
  • ¼ tsp cayenne pepper
  • 1 Tbsp Minced parsley

Direcciones

  1. Sweat the minced shallots in a small amount of olive oil. Add the sprig of tarragon, bay leaf, dry mustard. Deglaze with the white wine. Reduce this mixture by three-fourths, add the jus de poulet, lemon juice, black peppercorns and cayenne pepper. Simmer until becomes thick, sauce consistency. Finish with the minced parsley.