John Myers
Beef Tongue with Capers and Chives Sauce
The perfect beef tongue with capers and chives sauce recipe with a picture and simple step-by-step instructions.
- 1 portion Cured beef tongue **
- From the frozen stock
- 40 g Branded butter
- 40 g Flour
- 300 ml Cooking broth from the tongue
- 200 ml Milk
- Black pepper from the mill
- Salt
- 1 tablespoon Lemon juice
- 1 tablespoon Chopped capers
- 1 bunch Chives in fine rolls
- 1 Egg yolk
- Thaw the tongue and heat it in the stock to boiling point. Then keep warm until the sauce is prepared.
- To do this, sweat the flour in the melted butter for about 2 minutes, stirring constantly, gradually stir in the broth and milk, season with pepper, salt, lemon juice and capers and cover the sauce and simmer gently for about 7 minutes.
- Alloy the sauce with the egg yolks on top (don’t let it boil from now on), stir in the chives, season again … hmmm, put the tongue slices in the sauce and let it stand for a few more minutes.
- I served the dish with potatoes and mixed vegetables.
- ** The basic recipe for the cooked tongue is here: Cured beef tongue with horseradish sauce …
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