- 100g BUTTER
- 200ml OLIVE OIL (PEPE)
- 900g FENNEL (APPROX 3 HEADS) DECORED SLICED 3mm THICK
- 1 kg CARROTS (APPROX 12) PEELED,HALVED LENGTHKWAYS THEN SLICED 3mm THICK
- 600g CELERY (APPROX 2 HEADS) OUTER STALKS PEELED.SLICE ALL 3mm THICK
- 300g SHALLOTS (APPROX 6) SLICED INTO 3mm RINGS.
- 500g SPANISH ONIONS (APPROX 2) SLICED INTO 3mm RINGS.
- BOUQUET GARNI:
- 2g BAY LEAVES
- 5g THYME
- 5g TARRAGON
- 5 x WHOLE STAR ANISE
- 5g WHOLE WHITE PEPPERCORNS
- 600ml WHITE WINE VINEGAR
- 750ml DRY WHITE WINE CHARDONNAY
- 3 litres WATER
- 20g SALT
Soused Vegetable Sauce
Ricardo Soares
19th January 2011
Soused Vegetable Sauce
SWEAT ALL THE CUT UP VEGETABLES IN THE OLIVE OIL & BUTTER WITH THE BOUQUET
GARN...
Ingredients
Method
SWEAT ALL THE CUT UP VEGETABLES IN THE OLIVE OIL & BUTTER WITH THE BOUQUET
GARNI FOR 5 MINUTES WITHOUT COLOUR.
ADD THE WHITE WINE VINEGAR & WHITE WINE.CONTINUE COOKING FOR 2 MINUTES.
ADD THE WATER & SALT.SIMMER GENTLY FOR 30 MINUTES.
REMOVE & COOL.REFRIGERATE & USE AS REQUIRED.
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