|
 |
Chateaubriand Sauce |
|
|
| Ingredients: |
1 shallot minced
2 tablespoons butter divided
1/2 cup white wine
1 cup demi glace
1/2 teaspoon fresh thyme chopped
1 teaspoon fresh tarragon chopped
salt and pepper to taste
|
|
| Procedures: |
Sauté the shallot in 2 tablespoons of the butter over medium high until translucent.
Add the white wine and reduce to a syrupy consistency.
Add the demi glace.
Reduce until the sauce is thick enough to coat the back of a spoon.
Add the thyme, tarragon, salt, pepper and finish with the remaining 2 tablespoons of butter.
| |
| Notes: |
2025-01-10. The first time, this was used with 2 Wagyu filets from Jerry and Linda. A half-cup went to the kitchen freezer.
2025-01-03: Added to our cookbook.
| |
|
04/06/2025
|
|
|
