Gastronomixs

Red beetroot sauce

Vegetable-based sauces give a dish character and add a fresh tone. A red beet sauce is amazingly simple to make and always looks great. 

Makes 1 liter.

Red beetroot sauce

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Ingredients

10

g

coriander seed

10

g

star anise pods

10

g

cloves

3

 

shallots, finely diced

1

 

apple, Granny Smith

2

tbsp

cane sugar

100

g

clarified butter

4

tbsp

balsamic vinegar

800

g

red beets, cooked

400

ml

veal fond

3

 

bay leaves

200

g

butter

As needed:

 

salt and pepper

Preparation method

  • In a mortar and pestle, pound the coriander seed, star anise and clove into a powder. Use 1 tablespoon of this spice blend.
  • Fry the chopped shallot and apple in the beur culinair and caramelise with the cane sugar and the spice blend.
  • Add the balsamic vinegar and reduce to a syrup.
  • Add the diced beet, veal fond and bay leaf, and continue to reduce.
  • Remove the bay leaf and purée the sauce with a hand-held blender.
  • Push through a fine sieve and season with salt and pepper.
  • Bind by adding cubes of cold butter.

Serving suggestions

  • As a sauce for venison or other game.
  • As a sauce for squab, farm-raised duck or other poultry.
  • To accompany stewed veal or sweetbreads.

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