Reform Sauce

2014-09-13
  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Reform Sauce
Ingredients:
10 ml Oil
50 gm Onions
5 Peppercorns
Bay Leaf
50 ml Vinegar
50 gm Redcurrant jelly
250 ml Demi-glace
50 gm Cooked beetroot
Eggs 2
25 gm Gherkins
50 gm Cooked mushrooms
50 gm Cooked tongue
Salt
Method
1. Peel the onions and cut them into fine dice then fry them in oil until lightly coloured.
2. Add the crushed peppercorns, bay leaf and vinegar and reduce by half.
3. Add the redcurrant jelly and demi glace and simmer 10 minutes.
4. Strain, adjust the consistency and seasoning.
5. Add the cooked beetroot, egg white, tongue, gherkins and mushrooms cut into julienne, to the sauce and reheat.
Note: This sauce is served with lamb cutlets.

Recipe Type: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Savoyarde Potatoes

    Savoyarde Potatoes

  • sherry liver pate

    Sherry Liver Pate

  • Coffee and walnut cake

    Coffee Walnut Cake

  • creme brulee

    Ultimate Crème Brulee

  • potato salad

    Potato Salad

Website is Protected by WordPress Protection from eDarpan.com.