Sauce with me

Ingredients • 400g beef (shoulder or ribs) • 80g carrots (diced) • 1 leek (chopped) • 40g celery stalk (chopped) • 200g tomatoes (diced) • 1 tbsp tomato paste (see Recipe 19) • 2 egg whites • 2L water • 20g coarse salt • 15 black peppercorns (crushed) • 50g chervil (chopped) • 2 cloves Cooking Time: 1 hour 30 minutes Instructions 1. In a large pot, combine the chopped beef, diced carrots, leek, celery, and tomatoes. 2. Add the tomato paste and egg whites, then mix everything thoroughly. 3. Pour in the water and add salt. Bring to a gentle simmer over low heat. 4. Let it cook for 1 hour, allowing impurities to rise to the surface. 5. Add the crushed peppercorns, chopped chervil, and cloves. Simmer for another 10 minutes. 6. Strain through a fine sieve or cheesecloth to obtain a clear liquid. 7. Use warm for sauces, consommés, broths, or gelatin-based recipes. 💡 Pro Tip: For an ultra-clear broth, avoid stirring after the initial mix—let the ingr...

Ingredients • 500ml water • 10g coarse salt • 40g sorrel (chopped) • 40g lettuce (chopped) • 20g chervil (chopped) • 50g butter (cubed) • Salt & pepper to taste Preparation Time: 25minutes Instructions 1. Bring salted water to a boil in a pot over high heat. 2. Add the chopped sorrel, lettuce, and chervil. Simmer for 20 minutes. 3. Strain the broth through a fine sieve to remove any solids. 4. Stir in the butter while the broth is still hot, allowing it to melt completely. 5. Season with salt and pepper to taste. 6. Use immediately as a base for sauces or soups. 💡 Tip: This herb-infused broth enhances light sauces, delicate seafood dishes, or fresh vegetable soups. Try it as a drizzle over grilled fish for an extra layer of flavor! 

Ingredients 2 shallots (finely chopped) 100ml white wine 200g butter (softened) 10g parsley (chopped) 10g chervil (chopped) Zest of 1 lemon 1 pinch of salt 1 pinch of pepper Preparation Time: 20minutes Instructions In a saucepan over high heat, reduce the white wine and chopped shallots for about 2 minutes until the liquid is nearly evaporated. Let it cool. Once cooled, mix in the softened butter, chopped parsley, chervil, and lemon zest. Season with salt and pepper to taste. Use immediately for the best texture and flavor. 💡 Tip: This wine-infused butter pairs perfectly with seafood, grilled meats, or drizzled over roasted vegetables. Try it melted over a steak for a refined, restaurant-quality finish! 

Herb Butter – The Perfect Sauce for Fish & Seafood Ingredients 10g chives 10g chervil 10g tarragon 10g parsley 40g spinach 1 shallot 200g butter (softened) Salt & pepper to taste Preparation Time: 20minutes Instructions Finely chop the chives, chervil, tarragon, parsley, spinach, and shallot. Boil them in salted water for 5 minutes. Drain the herbs well, then blend or press them through a sieve to form a smooth paste. Mix the herb paste into the softened butter until well combined. Season with salt and pepper to taste. 💡 Tip: This aromatic herb butter pairs perfectly with grilled fish, shellfish, and even roasted vegetables! Spread it over warm seafood dishes for a gourmet touch.