Sauce a tous Mets.
One can never have enough sauce recipes! Here’s one that requires some planning ahead (8 hours), but could probably work in a slow cooker.
Ingredients:
- 1 pint stock
- 1 large glass white wine
- Pepper/salt
- A little thin lemon peel (guesses on amount?)
- Bay leave
- Dash of good vinegar
Yum!
Looks like it’s just concentrating the stock. Even with the vinegar, salt, and alcohol I’d be leery of using it more than a day or so after making it as stocks tend to sour quickly if not frozen. May also want to stick with chicken, beef, or veil stocks for this. Vegetable and fish stocks may turn bitter after simmering that long. I like adding lemon zest and juice to poultry stocks. Would you use a dry white wine or something sweeter?
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Dry wine-nothing fruity…
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Meals in 1825 weren’t for the faint of stomach! I’d be willing to guess that most had stomachs of steel. Would use a dry white wine. Thanks for stopping by!
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