Munich sauce

Munich sauce 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Let reduce by 1/3 demi-glace sauce, pass through a canvas and add herbs that you'll chop, and supplemented with a few drops of lemon juice.

Ideal for meats, poultry and eggs.

Calories calculation

Chervil (8)
Tarragon (4)
Parsley (4)
Demi-glace sauce (see recipe) (300)
Lemon juice (1)

Calories amount per person:

Ingredients and dosing for 4 persons

15 cl of demi-glace sauce (see recipe)
1 tablespoon of parsley
1 tablespoon of chervil
1 tablespoon of tarragon
Few drops of lemon juice

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Multivitamin soup

Musakhan »