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CREAM REDUCTION SAUCE RECIPE BY TALLYRAND

This recipe is published as it is referred to in the article entitled Cooking without Recipes. If you have not done so the article is well woth reading.

To this basic sauce many flavouring ingredients can be added

  1. If it is dry ingredients these should be added at stage two. For example:
  • herbs
  • spices
  • curry powder
  • garlic
  • sundried tomatoes etc
  1. If it is wet ingredients these should be added at stage three. For example:
  • port
  • whisky
  • bourbon
  • wine - red or white
  • etc

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Ingredients

butter
25
gm
shallots (or small onion)
1
pc
dry white wine (optional)
50
ml
cream
350
ml

Method

  • Melt butter over a low heat

  • Add the finely chopped shallot and sweat (cook gently without colour) until softened

  • Add wine, simmer and reduce until almost dry

  • Add the cream and allow to simmer and reduce until slightly thickened

  • Season and serve

Chef's Tip:

For extra thickening a little cornflour mixed with water can be whisked in at stage four.

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com