How to Make CHÂTEAUBRIAND SAUCE? All Sauce Recipes
16/06/2010 Leave a comment
CHÂTEAUBRIAND SAUCE (200 ml) (8 portions)
Jus lie (made out of veal stock) – 600 ml
Maitre d’HÔTEL butter – 225 gm
Thyme – 1 sprig
Bay leaf – 1
Shallots (chopped) – 60 gm
Mushroom trimmings – 60 gm
White wine – 300 ml
Put shallots, thyme, mushroom trimmings, bay leaf and wine into a pan and reduce to one-third.
Add the jus lie (veal gravy) and reduce to half again.
Strain through a muslin cloth.
Finish away from heat, with maitre d’HÔTEL butter.