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Sauce au Sherry
Print Recipe
Course
Sauce
Servings
8
pax.
Ingredients
1x
2x
3x
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.