Sauce Rouennaise I
Preparation info
Difficulty
Easy
yield:
1½ cups
Appears in
Sauces
Published 1991
Nineteenth-century food writers simplified sauce rouennaise by defining it as derived from a red wine sauce base—Sauce Bordelaise—finished with livers puréed with butter. Named for the Norman city Rouen, it is unlikely that sauce rouennaise has its roots in Bordeaux.
A more elaborate and probably more authentic version (except for the foie gras, which can be omitted anyway) can be prepared with duck stock, duck blood and liver, and foie gras.
Ingredients
| red wine | ||
| small bouquet garni | ||
| brown duck stock | ||
| duck liver (not foie gras) | ||
| foie gras | ||
| butter | ||
| liquid lecithin (optional) | ||
| heavy cream or crème fraîche | ||
| duck blood | ||
| cognac | ||
| wine vinegar | ||
| salt and pepper | to taste | to taste |
Method
- Reduce the red wine by half in a saucepan with the bouquet garni.
- Add the duck stock and reduce the mixture again by half. Skim off any froth that floats to the surface.
- Purée the duck liver, foie gras, butter, and lecithin, if using, in a food processor. Work the mixture through a fine-mesh strainer. Keep the purée covered with plastic wrap until needed.
- Add the cream to the reduced red wine–stock mixture. Bring to a simmer for 1 minute.
- Off the heat, whisk the liver mixture into the reduced stock mixture.
- Whisk the hot sauce into the blood in a stainless-steel bowl. Return the sauce to the sauce-pan.
- Add
a few drops
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.