CookEat Recipe
Belmont Sauce
A brown wine sauce with sliced mushrooms, sweet red pepper and black truffle, finished with butter.
Method
Steps
Step 1
Cut the ounce of lean raw veal and half ounce of fresh raw lean pork ham leg into very small pieces. Trim the tails and peel the six large fresh mushrooms, keeping the caps for the second pan. Put the meat, mushroom trimmings, three tarragon leaves and two finely sliced shallots into a saucepan.
Step 2
Add one teaspoon of melted butter and cook over medium heat for about five minutes, stirring. Pour in the gill of white wine and reduce to a glaze.
Step 3
Measure one and a half gills of finished demi-glace, then loosen this measured portion with a little hot unsalted White Broth made with veal bones and aromatics only. If refrigerated or thawed, bring the loosened portion to a full rolling boil while stirring and check at least 165°F before use. Keep unused demi-glace cold.
Step 4
Add the two tablespoons Madeira, tablespoon black truffle cooking juice, loosened demi-glace and separate half gill hot White Broth to the first saucepan. Mix and simmer gently for about twenty minutes, skimming occasionally. Before straining, check that all parts of the meat-containing sauce base have reached at least 68°C for seventeen seconds; continue cooking as needed. Keep hot.
Step 5
Finely slice the caps of the same six mushrooms. In a second saucepan, melt the remaining teaspoon of butter and cook the caps for about five minutes, tossing. Drain one whole preserved sweet red Spanish piquillo pepper and cut it into very small pieces. Wash and dry the fresh black truffle and slice it very finely. Add the pepper and truffle to the caps.
Step 6
Strain the hot first sauce directly into the pan of mushroom caps, pepper and truffle. Discard the cooked meat, shallots, tarragon and mushroom trimmings caught in the strainer. Add one saltspoon salt and one saltspoon cayenne, mix and cook briskly for about five minutes.
Step 7
Add the half ounce fresh butter little by little, mixing continually as it melts into the sauce. Keep the sliced mushrooms, pepper and truffle in the finished sauce and use promptly while hot.
Cooked it? Rate it.
Cooked 0 times