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Mushroom and Green Peppercorn Sauce
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QimiQ
Benefits
Alcohol stable and does not curdle
Smooth and creamy consistency in seconds
Reduced skin formation, if at all. A very fine skin may form which disintegrates immediately when stirred, without causing lumps
Problem-free reheating possible
15
easy
Ingredients for 10 portions
400 g
QimiQ Sauce Base
160 g
Butter
40 g
Garlic,
minced
40 g
Shallot(s)
80 g
Green pepper corns in brine,
drained
450 g
Mushrooms,
finely sliced
200 g
Bourbon Whisky
200 g
Beef stock
60 g
Dijon mustard
40 g
Chives,
finely chopped
2 g
Thyme sprig(s),
finely chopped
2 g
Parsley,
finely chopped
Salt and pepper
Method
1.
In a small sauce pot melt the butter, add the garlic and shallots, cook for 1 minute.
2.
Add the peppercorns, mushrooms, and cook for 3-4 minutes until mushrooms soften.
3.
De-glaze with bourbon and reduce for 1 minute.
4.
Add the stock, QimiQ Sauce Base, and Dijon mustard, bring to a boil.
5.
Remove from heat once desired consistency is reached. Add the chives, thyme, and parsley, mix well. Season to taste.