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BROWN SAUCE WITH FRESH HERBS

 

Ingredients:

1 quart brown turkey stock (see Browned Turkey Stock under Basic Techniques)

1/2 cup fresh herbs: thyme, sage, parsley, chives

1 - 1/2 tablespoons potato starch

1/4 cup white wine

freshly squeezed lemon juice to taste

1 teaspoon sea salt

 

Directions:

 

Reduce the stock by half to 2 cups.  Add the herbs tied in a bundle and let steep for 10 minutes.

 

Make a slurry of the starch and white wine.  Heat the infused sauce, pour in the cornstarch solution.  Bring sauce to a simmer stirring constantly as it thickens.  Off the heat add lemon juice and salt to taste.  Remove the bundle of herbs.

 

Yield: 3-1/2 cups