This is a classic brown sauce made with light and lightly acidic Verjus. Thierry pairs this sauce with the ever-rich foie gras.
Thierry Rautureau in not only a friend, but his restaurant, Rovers, has been a fixture in Seattle for as long as I can remember. Thierry is one of the nation's best French-trained chefs. If you are a foodie and you are in Seattle, you should make a point to have dinner at Rovers - if you can get a reservation....
This recipes was adapted from Thierry's cookbook, "Rover's - Recipes from Seattle's Chef in the Hat" (Ten Speed Press, 2005)
1/3 cup verjus
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves
1 bay leaf, preferable fresh, partly torn
1-1/2 cup veal stock
4 tablespoons unsalted butter, cut into pieces and shilled
sea salt and freshy ground white pepper
Combine the verjus, shallots, thyme and pay leaf in a saucepan. Bring to a boil over high heat and boil to reduce by about two-thirds - 5 to 7 minutes. Add veal stock and reduce by half - about 8 - 10 minutes. Add butter pieces, swirling the pan so that the butter melts creamily into the sauce. Strain the sauce through a sieve into a smaller saucepan, and season to taste with salt and pepper. Keep warm over low heat.
use over fois gras.
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