John Myers
Fine Cream Sauce
The perfect fine cream sauce recipe with a picture and simple step-by-step instructions.
- The basis is the searing fat from the pork tenderloin or roast pork
- 1 bunch Soup vegetables – carrots, leek, celery –
- 400 ml Vegetable stock or vegetable broth
- 200 ml Cream
- 1 tsp Tomato paste
- Salt and pepper
- Parsley chopped smooth to garnish
- Wash the vegetables unpeeled and cut into large cubes with their peel (there is a lot of aroma in the peel!) Heat the frying fat, add the vegetables and roast over a medium heat for about 10 minutes. Fill up with the vegetable stock and cover and let simmer until soft. Pass through a sieve, catching the brew. Pour into a saucepan, bring to the boil, fill up with the cream and reduce. Stir in tomato paste, gives some color and binds at the same time. I stir the gravy from the finished roast into the sauce, as the herbs and spices used give it additional flavor. Season to taste with salt and pepper. .
- Nap the sauce directly on and around the meat, or pour into a sauce boat and sprinkle with a little parsley.
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