Sauce Auscitaine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Egg yolks,
4: Shallots,
250 gram: Duck/goose fat,
12: Mint leaves,
100 milliliter: Red wine vinegar,
1 tbsp: Red wine,
1: Tarragon sprig,
Salt,
6: White peppercorns,
Directions:
Chop the shallots finely with half the mint, and the tarragon. Reduce
this in a small saucepan with the crushed peppercorns, the wine and
vinegar, to about a quarter of its original volume. Strain and keep
warm. Meanwhile gently warm the fat to melt it, without letting it
become hot.
Place the egg yolks with the reduction in the top part of a double
saucepan, and put near boiling water in the bottom part. Put the two
parts of the pan together, and over gentle heat, start beating the
egg mixture forthwith. Have a bowl of cold water to one side to stop
the cooking if the mixture overheats. (A further insurance policy is
to have a glass of cold water, ready to slop in if the egg yolks seem
to be curdling!)
Over heat, therefore, beat the yolks until they start thickening and
sticking to the wires of the whisk. Gradually add the fat, beating the
while. The sauce will thicken, keep beating over very low heat. When
the fat is added, separate the pan, and beat a minute over cool
water, to stop any risk of further cooking (and curdling). Add the
other half of the chopped mint leaves, correct seasoning and serve
immediately. This sauce neither keeps hot, nor reheats well.
Recipe after Andr
Daguin, Hotel de France Auch MMed IMH c/o Georges
Home BBS 2:323/4.4
Source from luhu.jp
this in a small saucepan with the crushed peppercorns, the wine and
vinegar, to about a quarter of its original volume. Strain and keep
warm. Meanwhile gently warm the fat to melt it, without letting it
become hot.
Place the egg yolks with the reduction in the top part of a double
saucepan, and put near boiling water in the bottom part. Put the two
parts of the pan together, and over gentle heat, start beating the
egg mixture forthwith. Have a bowl of cold water to one side to stop
the cooking if the mixture overheats. (A further insurance policy is
to have a glass of cold water, ready to slop in if the egg yolks seem
to be curdling!)
Over heat, therefore, beat the yolks until they start thickening and
sticking to the wires of the whisk. Gradually add the fat, beating the
while. The sauce will thicken, keep beating over very low heat. When
the fat is added, separate the pan, and beat a minute over cool
water, to stop any risk of further cooking (and curdling). Add the
other half of the chopped mint leaves, correct seasoning and serve
immediately. This sauce neither keeps hot, nor reheats well.
Recipe after Andr
Daguin, Hotel de France Auch MMed IMH c/o Georges
Home BBS 2:323/4.4
Source from luhu.jp