Classic Verjus Sauce from Thierry Rautureau  Recipe
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Classic Verjus Sauce Recipe from Thierry (The Chef in the Hat)

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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Get his amazing cookbook. Real recipes. Not all are easy to make, they produce wonderful results!

Link to Amazon to check out the cookbook. Look for it at your local bookseller too!
Rover's: Recipes from Seattle's Chef in the Hat