Medium Rare Sauce

食材

• 3 TB Unsalted Butter • 1 Large or 2 Small Shallots, finely diced • 2 tsp Black Peppercorns, crushed (or use a very fine grind setting or use white pepper) • 2 Cloves Garlic, minced • 5 TB All-Purpose Flour • 2 tsp Dijon Mustard • 1.5 TB Worcestershire Sauce • 3 cups Chicken Stock (for a darker look, use beef stock, but chicken will have a better flavor) • 1/2 cup Heavy Cream • Kosher Salt to taste • Approx 1/3 lb frozen chicken livers • Approx 1 Tbsp soy sauce • Approx 1 Tbsp fish sauce • Approx 1/2 Tbsp balsamic vinegar

步驟

• Defrost livers if frozen

• Melt butter in a large sauté pan on medium-low heat.

• Add in shallots, season with salt, and cook down until soft.

• Add in garlic and crushed peppercorns and sauté for another 2 minutes Avoid letting this get too dry and burning the garlic.

• Stir in dijon, Worcestershire, and flour for a minute and then pour in chicken stock.

• Bring to a boil and then slightly lower the heat and simmer uncovered for 10 minutes.

• As sauce cooks, cook chicken livers over medium-high heat in a separate pan with approx 2 tbsp of butter in the pan. Cook livers until they have an excellent brown and are cooked to approximately medium

• Once the sauce has reduced after 10 minutes, pour in the cream and simmer again uncovered for 5 minutes.

• Roughly chop livers then add to saucepan.

• Use stick, or high powered blender to blend sauce in saucepan until all livers are completely blended

• At this point the sauce will be a bit lighter than Medium Rare's, but will coalesce somewhat more easily than theirs.

• Proceed Carefully This will now convert the sauce into having the vinegar-y bite of Medium Rare's. It you like the sauce as-is, stop.

• Add the fish sauce, soy sauce and Worcestershire sauce to the pan or blender and mix to taste.

• Season with salt to taste and serve hot.

• Sauce will keep for approximately 1 week in the refrigerator and is easy to reheat without breaking.

• Sauce will freeze well. When defrosting go low and slow on the stovetop.

筆記

This was one weird dudes method but he made it a thousand times. I think the fish sauce sounds wrong, and it seems strange there’s no wine