Description
Very rich sauce is perfect for poultry and for fish and meat. The idea of this amazing sauce I found in the book by the French chef Michel Roux. Of course, I have adapted a regular kitchen, because some of the ingredients I not only have, but have heard about them for the first time.
Ingredients
-
Soy sauce
1 Tbsp
-
Ketchup
100 ml
-
Vinegar
2 tsp
-
Mustard
0.5 tsp
-
Sauce
1 tsp
-
Olive oil
1 Tbsp
-
Tabasco
0.125 tsp
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Shallots
1 piece
-
Parsley
1 piece
-
Tarragon
1 piece
Cooking
Shallot, finely chop and pour boiling water blanchere can replace the red onion. Set aside.
Take the ketchup without additives. Add soy sauce (Kikkoman TM), spicy mustard, Worcestershire sauce, olive oil, vinegar (the original sherry is to replace the balsamic vinegar), Tabasco (original - chipotle sauce).
Add finely chopped parsley and tarragon (tarragon). I have dried tarragon. With Luke drain the water, add the blanched onions to the sauce.
Mix everything. I served this sauce to drumsticks grilled, marinated in sauce-marinade Kikkoman Teriyaki. Bon appetit!
Хересный уксус и бальзамическиц не эдентичные, совсем ку ку? лук шалот пролается а магазинах и не идет на замену красному. С сего взяла ты , чтокруче французкого шеф повара? В каких еб.. тыживешь? И по уакому праву коверкаешь оригинальные рецепты,?
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