Grand Veneur Sauce using a Küken
(4.8)
Preparation time
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Prepare to embark on a culinary adventure with Hunter's Sauce, a robust and savory delight that once fueled the hearty appetites of European hunters after a long day in the wilderness. This sauce, with its rich blend of onions, shallots, and carrots, is like a warm hug for your taste buds, enhanced by the deep flavors of red wine and veal stock. Legend has it that this sauce was a favorite of French gamekeepers who would whip it up to accompany their prized catches. A touch of redcurrant jelly adds a delightful sweetness, perfectly balancing the savory notes. Whether drizzled over a succulent roast or used as a base for a gourmet stew, Hunter's Sauce is guaranteed to elevate any dish from ordinary to extraordinary, leaving your guests wondering what the secret ingredient is!
Ingredients
- 100 g Onion
- 50 g Carrot
- 10 g Celery branch
- 40 g Butter
- 200 g Red wine
- 500 g Beef broth
- 1 Bouquet garni
- 50 g Redcurrant jelly
- 20 g Cognac
- 10 g Wine vinegar
- 5 g Granulated sugar
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Vegetable Base
- Add 100 g of onion, 50 g of carrot, 10 g of celery branch in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 40 g of butter in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
Sauce Reduction
- Add 200 g of red wine, 500 g of beef broth, 1 bouquet garni in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1. Filler cap open
- Remove the content of the food processor bowl on a plate.
- Transfer the content of the plate in the food processor bowl.
Final Touches
- Add 50 g of redcurrant jelly, 20 g of cognac, 10 g of wine vinegar, 5 g of granulated sugar, 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 8.
- Check seasoning, add salt and pepper if necessary.
- Serve Hot.
