Sauce aux échalotes et agrumes

Print Category Shallots sauce Thematic No thematic Source No source Evaluation

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Ingrédient

  • 8 échalotes vertes hachées
  • 6 c. à table jus d'orange
  • 4 c. à table jus de citron
  • 1 c. à table moutarde forte
  • 3 branches de thym
  • quelques feuilles de sauge
  • poivre
  • 1 c. à table fécule de maïs
  • 4 c. à table eau froide

Préparation

  1. Délayer la fécule de maïs dans l'eau froide.
  2. Mélanger tous les autres ingrédients, cuire la sauce dans un chaudron en ajoutant la fécule de maïs délayée dans l'eau froide afin d'épaissir la sauce.

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