Sauce Rouennaise II

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

This sauce is prepared by thickening Sauce Bordelaise without the marrow, with a purée of raw duck livers (not foie gras, just plain livers). Purée 1 duck liver with an equal volume of butter and, if desired for greater stability, 2% liquid lecithin in a food processor for about 3 minutes. Force this mixture through a drum sieve. Gently whisk 1 cup (250 milliliters) of hot Sauce Bordelaise into the liver mixture and return the sauce to the pan. Be careful not to let the sauce boil once the liver has been added, or it will break and turn grainy. If using glace de viande–based Bordelaise, replace the butter called for with the liver-butter purée.

For a different, and perhaps more authentic, version of Sauce Rouennaise that is thickened with blood and liver, see Sauce Rouennaise I.