Here finally revealed...
... the real recipe for the famous sauce so famous and so coveted by "l'Entrecôte" restaurants.
After years of waiting, you will finally be able to make it at home, as if you were in a restaurant!
You'll see, it's not very complicated and it's delicious :
- 1 chicken liver
- 1 shallot
- 1 sprig of thyme
- 10 cl liquid fresh cream
- 1 tablespoon of Dijon mustard
- 20 g of butter
- 3 cl of water
1. In 10 g of butter, sweat the shallots that you have first chopped.
2. Add the thyme and chicken liver.
3. Cook together until lightly browned.
4. In another pan, reduce the cream over low heat with the mustard.
5. Once thickened, add water and butter to the cream.
6. Mix the shallot, chicken liver and thyme preparation.
7. Then pass the sauce through a sieve strainer (very fine conical mesh strainer).
8. Finally, add crème fraîche and mustard to the preparation.
And there you have it, you have made THE secret sauce of Entrecôte restaurants :-)
You tell me the news ! And the bill will be much less salty than at the restaurant.
Plus, with this homemade recipe, you don't need a Thermomix!
