Sauce au Sherry
Ingredients
- 2 Shallot
- 1 clove Knoflook
- 1 glass Sherry Pedro Ximenez
- 2 dl Jus de volaille Made with concentrated chicken stock
- 50 g Boter Beaten butter
Instructions
- Soak the shallots and garlic gently in the sherry and jus de volaille.
- Cook the sauce for approximately 10 minutes on low heat.
- Beat the butter together with the sauce.
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