http___masterchef2012.dnevnik.hr_clanak_recepti_zuto-zelena-juha.html_1.xml
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Lyonnaise Sauce Recipe The Lyonnaise Sauce is a finished sauce made with onions and white wine vinegar simmered in a basic demi-glace. The Sauce Lyonnaise pairs well with roasted meats, grilled pork, poultry dishes and even grilled sausages. Classically, you would strain the sauce before serving, but for a more rustic look, leave the onions when you serve it. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: - 1 pint demi-glace - ¼ cup chopped onions - 1 Tbsp butter - ¼ cup white wine vinegar Preparation: - In a heavy-bottomed saucepan, melt the butter and cook the onions until they turn a light golden brown. - Add the vinegar, heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by half. - Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes. - Strain through a mesh strainer (optional) and serve right away.
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Marko Matei Sastojci: - Divlje šparoge - Tikvica - Ljubičasti luk - Češnjak - Bijelo grožđe - Krumpir - Bijelo vino - Demi-glace - Sol, papar - Maslinovo ulje Postupak: Narezati na sitno ljubičasti luk, listiće češnjaka, tikvice, ostatak krumpira, dodati maslinovo ulje, sol, papar, bijelo vino, demi-glase i napraviti temeljac. Poslije izblendati i propasirati. U drugi lonac staviti maslinovo ulje, tikvice, krumpir, sol, papar, ljubičasti luk, češnjak te podlijevati s vinom i demi-glaceom, po potrebi dodati vodu. Na kraju dodati bijelo grožđe ( oguljeno i očošćeno ). Očistiti vrhove šparoga, prokuhati ih iservirati na tanjur, dodati sitno nasjeckano bijelo grožđe.