Véron Sauce

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Description[edit]

Preparation time: 30 minutes

Ingredients[edit]

Procedures[edit]

  1. Prepare the Normande sauce and keep warm.
  2. Chop the shallot, tarragon and chervil.
  3. Boil and peel the tomato, then dice it.

Reduction[edit]

  1. In a saucepan, add the shallot, tomato, 1 tbsp of tarragon, pepper, white wine and vinegar.
  2. Heat and keep simmering until almost all the liquid has evaporated.
  3. Pass through a fine sieve making sure to squeeze out every bit of the juices.
  4. Mix the reduction with the Normande sauce.

To finish[edit]

  1. Heat the veal stock in a small pan until the amount is reduced by half.
  2. De-salt the anchovies in some what, then mash them with a fork and add them to the sauce along with the stock and cayenne.
  3. Mix well.
  4. Force the sauce through a very fine sieve.
  5. Add the remaining tarragon and chervil.


References[edit]