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Veronique Sauce

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Ingredients
  Fish stock 250 Milliliter
  White wine 60 Milliliter
  Green onions 20 Milliliter
  Cornstarch 5 Milliliter
  Cold water 15 Milliliter
  Whipping cream 125 Milliliter
  Salt 1 Milliliter
  Pepper 1 Milliliter
  Egg yolk 1
  Seedless green grapes 16
Directions

Combine the stock, wine and green onion in a sauce pan.
Bring to a boil, reduce to half volume.
Strain, return the liquid to the pan.
Mix cornstarch with the cold water, blend into sauce.
Reheat and whisk in the cream, add the salt and pepper.
Blend the egg yolk with a little cooled sauce, whisk into the sauce and remove from heat.
Stir in the grapes.
Use as required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Method: 
Blending
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Grape
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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