Hearty Light Sauce with Pan-fried Meat

Summary

Ingredients

• 30 g butter
• 1 teaspoon sugar, brown (alternatively: sugar beet syrup)
• 1 tablespoon, leveled flour, (type 405)
• 1 shallot (s), finely diced approx. 30 g
• 1 carrot (s), finely diced, approx. 80 g
• 1 stick celery, finely diced, approx. 60g
• 1 stick leek, cut into fine rings, approx. 80 g
• 30 ml vermouth (Noilly Prat)
• 4 slices chilli pepper (s), (2mm wide and without seeds)
• 1 clove garlic, peeled, squeezed
• 1 tablespoon tomato paste
• 70 ml white wine, off-dry or dry
• 500 ml beef broth, or chicken broth
• 2 sprigs thyme or rosemary
• 4 black peppercorns, ground in a mortar
• 1 clove (s), ground in a mortar
• 2 cardamom pods, ground
• 2 piece (s) allspice, ground in a mortar
• 1 tablespoon cornstarch
• some lemon peel, grated
• 1 tablespoon chives, cut into small rolls
• a bit salt

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Instructions

1. Sweat the onions in the butter. Add syrup or sugar and dust with flour. Sweat the finely diced vegetables (carrot, celery, leek) and the garlic. If something starts to build up on the bottom of the pot, deglaze with the wormwood. Add the tomato paste, when it starts to work again, add the wine. Then fill up with broth (beef broth, chicken broth) and simmer gently over medium heat. Add the chilli strips and the herbs (rosemary, thyme). In the meantime, briefly toast the peppercorns, cardamom, allspice and cloves in a small pan or similar without fat until they are fragrant. Then grate finely in a mortar and season the stock / sauce with it. After 20 minutes, puree the sauce with a hand blender and then strain it with a ladle (soup ladle) through a fine kitchen sieve (hair sieve).
2. Allow the stock to reduce a little and, if necessary, bind a little with dissolved cornstarch. Now the sauce is seasoned with salt and a little grated lemon zest and garnished with chives.
3. 1st variant: green pepper sauce: add 1 tablespoon of green, pickled peppercorns after passing through.
4. 2nd variant: Mushroom sauce: about 500 g small, white mushrooms, fry with a finely diced onion in clarified butter, sprinkle with a little icing sugar, season with salt and pepper and toss well several times (if necessary, keep warm in the oven at 100 ° C) and after pass into the finished sauce.

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