This is a sauce that I have adapted so much over the years that I'm not sure what it was to start with. I think it was Diane. It's a rich, creamy, beefy sauce. Update: Also good with duck pasta!
Ingredients
Worcester Sauce
2 shallots
½ cup red wine
1 cup beef stock
2 tbsp wholegrain mustard
2 tbsp cream
1 tbsp butter
Method
Gently sauté shallots in butter
Turn up heat and add wine to deglaze pan
Add stock, mustard and Worcestershire sauce
Cook on a fairly high heat until thickened
Turn down heat, add cream and stir through
I've also used this sauce with more cream, thickened with cornflour, on pasta and duck breast with asparagus thrown in for health.
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