Valois sauce for stew

Name: Valois sauce for stew
Total time: 15 min
Cuisine: French
Ingredients: egg yolks - 3 pcs.; white wine vinegar - 3 tbsp. l.; 125 g clarified butter; chopped tarragon leaves; 6 stalks tarragon; 3 tbsp dry white wine; (1 glass); 1 chopped shallot; 1 tbsp warm meaty glaze; salt, ground white pepper to taste

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Recipe cuisine: French

Cooking time: 15 min

Calories: 0 kcal

Cooking

Step 1

Prepare the base béarnais sauce: In a small saucepan, combine wine and vinegar, shallots and tarragon stalks. Boil the mass at a low boil, without closing the lid, until the volume is reduced by two-thirds. Take out the tarragon. In a separate bowl, beat the yolks and 1.5 tsp until foamy. cold water. Put the container in a water bath and continue to beat the eggs for 2-4 minutes until the mixture thickens. Remove the container from the water bath and whisk the mixture to cool slightly. Introduce it to the wine broth. Add oil, chopped tarragon leaves. Season the mass with salt and ground white pepper to taste. Lightly reduce the sauce. Add 1 tbsp to it. warm meaty glaze

Ingredients

egg yolks - 3 pcs.

white wine vinegar - 3 tbsp. l.

125 g clarified butter

chopped tarragon leaves

6 stalks tarragon

3 tbsp dry white wine

(1 glass)

1 chopped shallot

1 tbsp warm meaty glaze

salt, ground white pepper to taste

Author

Cookinero

Total Reviews: 0

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