|
| 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
- If
it is dry ingredients these should be added at stage
two. For example:
- herbs
- spices
- curry
powder
- garlic
- sundried
tomatoes etc
- If
it is wet ingredients these should be added at stage
three. For example:
- port
- whisky
- bourbon
- wine
- red or white
- etc
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 |
|
Recipe
from professional
Chef Tallyrand
Email Hub-UK : info@hub-uk.com
|
