Sauce: Italienne
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce italienne, recipe 42, printed page 17” from api.pageplace.de
Serving Size: Not set
Ingredients
- 1/4 clove garlic, crushed - 3.175 oz (90 g) butter, divided - 12.680 fl oz (375 mL) prepared demi-glace - 0.247 oz (7 g) fines herbes, chopped - 8.466 oz (240 g) prepared dry mushroom duxelles - 2.116 oz (60 g) lean cooked ham, finely chopped - 1.058 oz (30 g) shallots, finely chopped - 4.227 fl oz (125 mL) prepared tomato sauce - Seasoning, to taste
Instructions
1. Sweat the shallots in 1.058 oz (30 g) of the butter. Add the garlic and ham, followed by the duxelles; cook a few minutes. 2. Stir in the demi-glace and tomato sauce. Simmer for 10 minutes, then skim the surface. 3. Add the herbs and blend in the remaining butter. Adjust the seasoning and serve without straining. US equivalents are rounded like-unit conversions from unchanged metric quantities. Duxelles and both sauces are prepared ingredients. Yield: Final yield not specified Source: Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge. https://api.pageplace.de/preview/DT0400.9781136078620_A23826312/preview-9781136078620_A23826312.pdf