52. Tarragon sauce
Ingredients::
Dark basic sauce (rec. No. 43, 44): 850g, Concentrated dark broth (rec. No. 3): 50g, White wine: 200g, Butter: 80g, Onion: 120g, Tarragon: 100g, Salt: 3g, Black pepper: 1g
Instructions:
Diced onion is sautéed in butter, poured with wine, and simmered with tarragon sprigs until reduced to 1/3. Then added to the dark basic sauce mixed with concentrated dark broth. Simmered for 15–20 mins, seasoned with salt and pepper, and strained. Washed tarragon leaves are added. After boiling, simmered for another 1–2 mins, removed from heat, and finished with butter as an emulsion. Served with veal, pork, beef minute steaks, chicken, and egg dishes.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Тъмночервен основен сос (рец. № 43, 44) | 850.00 | 850.00 |
| Концентриран тъмен бульон (рец. № 3) | 50.00 | 50.00 |
| Бяло вино | 200.00 | 200.00 |
| Butter | 80.00 | 80.00 |
| Onion | 120.00 | 101.00 |
| Естрагон | 100.00 | 50.00 |
| Salt | 3.00 | 3.00 |
| Black pepper | 1.00 | 1.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:8.9 , Fats:117.2, Carbohydrates:47.7, Energy value:1322 kcal
Chemical composition per serving (in grams): Proteins:8.9 , Fats:117.2, Carbohydrates:47.7, Energy value:1322 kcal