Genoese Sauce Recipe

Genoese Sauce Recipe

Ingredients:

1 pc of onion (small); cut up
Butter
1 glass of Burgundy
Mushroom cuttings
Truffles
1/8 tsp of parsley; chopped
1/2 pc of bay leaf
2 c of Espagnole sauce
1 c of stock (veal)
1/2 tsp of crayfish butter
1/2 tsp of anchovy butter
1 Tbsp of essence of fish

Instructions:

Fry the onions with butter on a saucepan above moderate heat. Add Burgundy, mushrooms, truffles, (bay) leaf, and parsley. Let mixture reduce into half.

Combine Espagnole, essence-of-fish, and stock on a saucepan above moderate heat. Let mixture reduce into one-third. Add onto the mixture with mushrooms then skim grease off. Let it boil, at about some mins.

Pass mixture through the sieve. Heat again then add anchovy and crayfish butter.

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