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1/3 cup verjus3 shallots, thinly sliced1 teaspoon fresh thyme leaves1 bay leaf, preferable fresh, partly torn1-1/2 cup veal stock4 tablespoons unsalted butter, cut into pieces and shilledsea salt and freshy ground white pepper
Thierry is one of the nation's best French-trained chefs.
This recipe was adapted from Thierry's cookbook, "Rover's - Recipes from Seattle's Chef in the Hat" (Ten Speed Press, 2005)
Directions:
1. Combine the verjus, shallots, thyme and bay leaf in a saucepan. 2. Bring to a boil over high heat and boil to reduce by about two-thirds - 5 to 7 minutes. 3. Add veal stock and reduce by half - about 8 - 10 minutes. 4. Add butter pieces, swirling the pan so that the butter melts creamily into the sauce. 5. 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.