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Sauces

Marsala mushroom sauce​

  • Marsala: 250g
  • Honey: 1 tbsp
  • Gelatine: 2 packs
  • Chicken stock: 100g
  • Tomato paste: 10g
  • Worcester sauce: 40g
  • 2 packets of powdered gelatine (14g)
  • Brown button mushrooms: 8 / 100g
  • Shallot: 1, diced
  • Garlic: 3 cloves, diced
  1. Mix all liquids + honey + gelatine.
  2. Cook meat, like chicken.
  3. When done, reserve.
  4. Add 3 tbsp button to pan, the mushrooms and salt.
  5. Scrub fond with wooden spatula.
  6. When the mushrooms are brown, add garlic and shallot.
  7. When shallots are done, deglaze with the marsala mixture.
  8. Let reduce until the sauce thickens.
  9. Add 50g of cold butter and stir in, serve.

Mustard tarragon sauce​

  • Tarragon: 2-3g chopped
  • Shallot: 50g, diced
  • Parsley: 5g
  • Garlic: 3 cloves, diced
  • Dry white wine (chardonnay): 250g
  • Chicken stock: 100g
  • 2 packs of gelatine (14g)
  • Grainy mustard: 25g
  • Heavy cream: 40g
  1. Sear meat (pork) and reserve.
  2. Add 2 tbsp butt and shallot, garlic and salt.
  3. When brown, add gelatine mix. Reduce for 6-7 minutes.
  4. Low heat: add 25g grainy mustard, 40g heavy cream, parsley, tarragon.
  5. Stir for a minute and serve.

Sauce bordelaise​

  • Shallot: 50g, diced
  • Garlic: 3 cloves, diced
  • Fruity red wine (cab, merlot ): 250g
  • Demi glace: 42g (1 package)
  1. Sear meat (pork) and reserve.
  2. Add 2 tbsp butter and shallot, garlic and salt.
  3. When brown, add gelatine mix. Reduce for 6-7 minutes.
  4. Low heat: add 3 tbsp butter.
  5. Stir for a minute and serve.

Dip au roquefort​

  • Roquefort: 100g
  • Crème fraîche: 7.5cl
  • Sauce Worcestershire: 0.5 cac
  • Cerneaux de noix: 50g
  • Poivre du moulin
  1. Hachez les noix. Mixez le roquefort, la créme fraîche et la sauce Worcestershire. Poivrez et salez légérement.
  2. Mélangez la sauce au roquefort avec les noix hachées.
  3. Servez ce dip avec des bâtonnets de céleri-branche.