Moscatell reduction is a thick sauce, made with a sweet wine. Its name comes from the Muscat grape, very sweet and is often served with nuts or candy working. We also may serve to give a touch to any dish of meat or foie gras as a garnish. Ingredients:
1 bottle of Muscat wine 1 shallot
1 teaspoon butter generous
1 tablespoon olive oil 1 tablespoon
dessert filled with cornstarch
half orange skin
Prepared
Heat oil along with the butter in a nonstick skillet. Cut the shallots to sauce and poach. Add the shallot with the orange peel. Once you add all the Muscat poached. Boil over medium heat for 45 minutes.
Strain through a Chinese and put the fire back in 1 / 2 hour or until we see that it has reduced by half. Incoroporar cornstarch and stir with a whisk manual until we see that the cornstarch has dissolved and leave 5 minutes to take thick. If we were not thickening dilute While we can pass to help the blender is built. Use hot.
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