Description
This sauce is a close relative of the famous "Cafe de Paris", that is prepared on the basis of butter. The advantages of this sauce include its long shelf life, ease of dosing and combination with different types of food.
Ingredients
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Butter
250 g
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Truffle
20 g
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Green onions
2 Tbsp
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Parsley
1 Tbsp
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Dill
1 Tbsp
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Basil
0.5 tsp
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Rosemary
0.5 tsp
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Seasoning
0.5 tsp
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Tarragon
0.5 tsp
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Salt
-
Black pepper
Cooking
For the preparation of this sauce requires quite a bit of effort and about the same number of products. To start, unpack the butter, put it in a deep bowl and leave to soften naturally at room temperature.
Meanwhile, RUB on a small grater truffles.
Very finely chop the onion arrows, dill and parsley. The truffles and pour the herbs to the softened butter. There add all the dry grass. Salt, pepper.
Thoroughly mix until a homogeneous mass.
The resulting mixture was spread on foil or plastic wrap. * You can also put the mass into any convenient mould: bottle, tray, etc.
Turn "sausage", giving a smooth shape. Sent in the freezer for about 30 minutes until firm.
Half an hour later the sauce is ready to use. To use it is very simple: cut a piece the required size...
... and put on the hot meat/poultry/vegetables, etc.
The sauce melts and gives the dish a unique taste, aroma and sensation on the tongue.
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