Herb Sauce
Sauces and Marinades | European cuisine
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
2
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 - 1.1 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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