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 ACCUEIL

 

RECETTES DE BASE

 

BASES DE LA PATISSERIE

 

BASES DE LA CUISINE

 

 

 

       

 SAUCE BRUNE AUX éCHALOTES

 

INGREDIENTS    pour 4  personnes

 

1- Eléments de base

3- Assaisonnement

Beurre :

40 g

 

 Sel fin :

PM

Echalotes :

40 g

 

 Piment de Cayenne :

PM

Vinaigre Balsamique :

5 cl

     

Vinaigre Melfor:

5 cl

 

MATERIEL

Fonds blanc de veau clair :

10 cl

 

Russe :

1

   Fonds brun de veau lié :  20 cl  

  Spatule en plastique :

1

 2- Finition 

 

 

 

Beurre (tamponner) :

10 g

 

 

 
   PM : pour mémoire.        

 PM : le fonds blanc de veau peut être remplacé par un fond de volaille.

 Temps de préparation : environ 20 minutes 

  Temps de cuisson : environ 30 minutes

 

TECHNIQUE DE FABRICATION

1

2

3

4

 

 

 

Peser et mesurer
les ingrédients

 

Eplucher les échalotes

 

 Emincer les échalotes

5

6

7

8

 

 

 

Mettre le beurre à chauffer
dans une russe

 

 Ajouter les échalotes puis les faire suer les sans coloration

 

Déglacer aux vinaigres
(Balsamique et Melfor)

9

10

11

12

 

 

 

Adjoindre le fonds de veau clair
puis laisser réduire de moitié

 

Ajouter le fonds de veau lié puis laisser frémir 5 minutes

13

14

15

16

 

 

 

Vérifier l'assaisonnement
et la consistance
 de la sauce

 

Monter la sauce
au beurre

 

Couvrir la sauce

 

Réserver la sauce à
couvert au bain-marie

UTILISATIONS

 En accompagnement du foie de veau, rognons de veau.