Ingredients for making Orleans sauce for vegetables
- Chicken eggs 3 pieces.
- Meat broth 1 cup.
- Unsweetened butter 4 tbsp. spoons.
- Apple or table vinegar 4 tbsp. spoons.
- Anchovies 3 pieces.
- Gherkins 4 pieces.
- Premium wheat flour 1 tbsp. a spoon.
- 1 carrot
- Pepper to taste.
- Main Ingredients Eggs, Butter
- Serving 4 servings
- World CuisineFrench Cuisine
Inventory:Knife, Cutting board, Fork or grater, Spoon, Saucepan, Frying pan, Plate, Kitchen stove, Sauce boat
Preparation of Orleans sauce for vegetables:
Step 1: prepare the ingredients for the sauce.Boil the carrots, peel and cut the fourth part. Cook the eggs and get the yolks. We don’t need proteins in the sauce. We wash the gherkins under a stream of water. Then finely chop the carrots, anchovies and gherkins with a knife on a cutting board. Knead the egg yolks with a fork or rub on a fine grater.
Step 2: prepare the butter.
Step 3: prepare the wheat flour.Heat the pan over low heat and fry, stirring with a spatula, 1 tablespoon of flour and 1 tablespoon of oil. Fry until the flour turns light brown for about 2-3 minutes. Then put the flour in a pan with butter and vinegar and mix with a spoon.
Step 4: prepare the Orleans sauce.Pour the hot broth into the pan, increase the heat and stir until it boils. Reduce the fire and, constantly stirring, let boil so that part of the liquid evaporates. Pour prepared carrots, gherkins, yolks and anchovies into the resulting sauce. Continue stirring with a spoon and warm for 2 minutes without boiling.
Step 5: Serve Orleans Sauce.Pour the finished sauce into a saucepan and serve it hot with dishes from vegetables, eggs or meat. Enjoy your meal!
- - Gherkins for sauce can be replaced with one pickle.
- - It is better to buy anchovies in salts that are packed flat, because their shelf life is longer and it is more convenient to get them whole, compared to anchovies in oil.
- - In order to make meat broth, take any meat, rinse it under running water (3 grams of broth is enough 500 grams of meat), put in a saucepan, pour cold water and put on high fire until it boils. After boiling, reduce the heat, remove the emerging foam and grease with a slotted spoon. Half an hour after boiling, add salt. Check the readiness of meat by piercing it with a fork, if the fork comes in easily, then the meat is ready. Put the meat on a plate, and strain the resulting broth with a sieve.