Sauce Vendome
Notes
The sauce can be made a few days in advance, refrigerate and reconstitute with a little stock
Ingredients
- 2 heads roasted garlic
- 2 medium shallots (1/2 cup) Sautéed
- 1/2 cup celery diced
- 1/2 cup onion diced
- 1/2 cup carrots diced
- 2 tablespoons tomato paste
- 1 cup white wine
- 2 cups chicken stock
- 3 tablespoons chicken base
- 2 teaspoons Peppercorns
- 1/4 cup Parsley diced
- 1 tablespoon fresh Thyme minced
- 1 tablespoon fresh Oregano minced
- 5 tablespoons Butter
- 4 tablespoons all purpose Flour
- 2 tablespoons dijon Mustard
- 4 tablespoons olive oil divided
- 1 teaspoon kosher Salt
- 1/4 teaspoon White pepper
Instructions
- Rub garlic heads with olive oil and roast in a 380 degree oven for 20 minutes. Let cool and then press out the roasted garlic (set aside
- Sauté onion, carrot and celery in olive oil for 5 minutes or until onion is translucent.
- Deglaze the pot with white wine on high scraping the pan to release brown bits
- Add chicken stock, chicken base and tomato paste, whisking it to include and then simmer on medium high for 5 minutes or until liquids are reduced but 1/3.
- Add peppercorns, thyme and parsley
- Melt 2 tablespoons butter in the microwave add flour and then stir together. Add 1/2 cup chicken stock whisking to incorporate. Then add roux slurry to the pot whisking it on a slow boil until sauce thickens. If it becomes too thick add more chicken stock.
- Whisk in the roasted garlic and mustard and simmer for 5 minutes
- With an immersion blender work the sauce to incorporate all components (This can also be done with a traditional blender)
- Work the sauce base through a sieve to separate all the solids
- Finish with 3 tablespoons of butter and a tablespoon of mustard
- Salt and pepper to taste