Sauce Romaine: Unthickened Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Soak 2 tablespoons (30 milliliters) each white and dark raisins in ¼ cup (60 milliliters) port. Heat the mixture on the stove for 5 minutes to soften the raisins—do not let it boil. Add ¼ cup (60 milliliters) concentrated (four to six times) brown stock to the port-raisin base. Flavor the sauce with 2 teaspoons (10 milliliters) gastrique, and finish with 2 tablespoons (30 milliliters) toasted pine nuts.