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Reforme Sauce

Chef.Foodie's picture
Ingredients
  Sauce 300 Milliliter
  Wine vinegar 150 Milliliter
  Peppercorns 12 , crushed
  Red currant jelly 1 Teaspoon
  Wine 75 Milliliter
  Salt To Taste
Directions

1. Add peppercorns to vinegar. Reduce vinegar to about 15 ml.
2. Add espagnole sauce, jelly and wine.
3. Boil up. Strain and use as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Vinegar
Interest: 
Everyday, Healthy

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