Monday, October 24, 2016

French Cooking is About 'the' Sauce!

In French cooking, there are two types of sauce: those made with hot milk added to a white roux (butter/flour paste) or sauces made with hot broth or stock added to a white roux. A roux is a combination of flour and butter that are cooked together to be used as a thickening agent for the sauce. Traditionally, once the roux is ready, the hot milk or stock is stirred into the roux to create a thick sauce that may be seasoned with herbs and spices.

Now, there is a brainy way to make sauce quicker by avoiding making a roux which is not necessary and not gluten free. Heavy cream is the answer. All you have to do is add it to a rich savory pan of seared meat or stir fried veggies, stir and let it simmer.

How to judge sauce consistency? If it appears to be burning or hot and sticky, add more cream or butter. If it appears to fluid, take the lid off and turn up the heat, stirring constantly. Recover and reduce heat.

Tonight's dinner is pork or veal medallions and smoked sausage in creamy mustard sauce with sun dried tomatoes and dried plums, served with sweet potatoes halved and green beans. This is really so delicious!

Begin by sauteing on med heat chopped onion in olive oil. Then push aside the onion once the edges are brown, add a drizzle more of olive oil and sear the medallions on both sides. Next, add as many 'chunk -bite' size cuts of smoked veal sausage as you like.  To this, add 1/2 cup of sun dried tomatoes and the same of dried plums. Sprinkle in fresh dried herbs: rosemary, mint and oregano.

On med heat, stir and let these flavors blend before adding your heavy cream and Dijon mustard.  After 2 min, spoon in 1 tbs of mustard or more (to taste) and 3/4 cup of heavy cream. Stir while turning up the heat, let this bubble for 3-4 min. Cover and let simmer for about 15  min on low heat.

Prepare sides.

~ Tutti a Tavola!

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