Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Charcuterie Sauce


2 tablespoon butter
1 small onion, finely chopped
1-1/2 cups Sauce Espagnole
1/2 cup dry white wine or Pernod
2 dill pickles, cut into julienne strips

In a heavy-based saucepan, melt butter, sauté onion over medium heat until soft and golden, but not brown.

Stir in Sauce Espagnole and wine; bring to a boil. Reduce heat and simmer until the sauce has been reduced by about a quarter.

just before serving, add pickle and cook for about 1 minute. Serve hot with cooked meats, primarily pork.

Makes about 1-1/2 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.