Sauce for lamb recipe
Sauce for Lamb recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 1 tbsp | butter |
| 2 stalks | celery, chopped |
| 1 medium | carrot, chopped |
| 2 medium | onions, chopped |
| 2 clove(s) | garlic, minced |
| 1 tsp | rosemary |
| 115 ml | tomato paste |
| 60 ml | beef broth |
| 60 ml | dry red wine |
| ¼ tsp | nutmeg |
| 4 tbsp | butter |
| juice of 1 lemon | |
| 2 medium | eggs, yolks only |
Instructions
Melt butter in a saucepan, add celery, carrot and onion and sauté until slightly browned.
Add garlic, rosemary, tomato paste, broth, wine, lemon juice and nutmeg. Simmer over low heat until reduced by half.
Pour into a blender and process until smooth. Add butter and when melted stir in egg yolks.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Sauce for lamb recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 10 times, 1 visits today)
