Sauce au Sherry

Course Sauce
Servings 8 pax.


  • 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


  • 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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