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| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 1 pc Carrot medium size, finely chopped
- 1 pc Yellow onion medium size, finely chopped
- 3 tbsp Butter unsalted
- 2 tbsp flour all-purpose
- 6 dl veal stock
- 3 tbsp Tomato puree
- 1 pc Garlic clove minced
- 1 tbsp Liquid from pickled vegetables
- 1 tbsp Anchovy brine
- 1 tbsp Blackcurrant jelly
- 3 dl Cream double
Ingredients
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Instructions
- Gently fry carrot, garlic, onion and tomato puree in butter in a saucepan over medium/low heat stirring occasionally for about 10 minutes
- Add hot stock whisking constantly and bring to a boil. Reduce heat and simmer uncovered until reduced to 50%, about 30 minutes
- Strain to get rid of solids and return liquid into sauce pan
- Add cream and simmer uncovered until reduced to 75%
- Add the vegie liquid, brine and jelly and a few knobs of beurre manié. (equal parts butter and flower kneaded)
- Bring to a boil, reduce heat and simmer for 10 minutes, Salt and pepper to taste
Recipe Notes
The sauce can be made several days ahead. Keep refrigerated
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