Ingredients:
This gives approx 2,5 dl finished sauce
- 0,5 yellow triple, sliced
- 0,5 red apple, in pieces
- a few sprigs of thyme
- butter, for frying
- 2 cups veal stock (see the lesson on funds and broth)
- 2 cup heavy cream
- 1 tablespoons blackcurrant jelly
- 1 tsp anjovisspad
- a pinch of salt
- ev. 1-2 tsk maizena + 1-2 teaspoon water
- a dollop of butter, to shine with
Do this:
- Fry onion and apple and thyme in a little butter on medium heat for about 3-4 minutes to get the sweetness in both onion and apple.
- When you have a nice color of onion and apple, add the veal stock. Reduce and cook until half is left.
- Add cream and cook to a fine consistency, just a few minutes.
- Taste with jelly and anchovy spatula to get a nice umami taste.
- Skip, but taste yourself.
- Strain your cream sauce and make sure to squeeze the onion and apple through the strainer so you get the sweetness and acidity in the sauce.
- If you think the sauce is too thin, ride it with the cornstarch mixed with water.
- Whisk, bring to the boil and feel the texture. Add a little more if you want a thicker sauce.
- Just before serving, blanch the sauce by adding a dollop of butter to further enhance the taste.
