Beef And Herb Sauce Recipe
Ingredients
| Beef broth | 2 Cup (16 tbs) | |
| 4 scallions, peeled and minced | ||
| Chives | 1 Tablespoon, minced | |
| 1/4 teaspoon each marjoram, thyme, savory, sage, and basil | ||
| Nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Unsifted flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Dried tarragon | 1 Teaspoon, minced | |
| Teaspoon | 1 Teaspoon, minced | |
Directions
MAKING
1. In a large saucepan, add the beef broth, scallions, chives, herbs, nutmeg and pepper and simmer for fifteen minutes, with the lid on
2. Strain the above mixture through a sieve lined with cheesecloth and keep aside
3. In another saucepan, melt butter on medium flame, add the flour and blend
4. Keep stirring and cook till the flour turns light brown
5. Slowly, add the broth just prepared and keep stirring untill it thickens
6. Reduce the heat and simmer for five minutes
7. Mix in salt, lemon juice, tarragon and chervil
SERVING
8. Serve as appropriate
1. In a large saucepan, add the beef broth, scallions, chives, herbs, nutmeg and pepper and simmer for fifteen minutes, with the lid on
2. Strain the above mixture through a sieve lined with cheesecloth and keep aside
3. In another saucepan, melt butter on medium flame, add the flour and blend
4. Keep stirring and cook till the flour turns light brown
5. Slowly, add the broth just prepared and keep stirring untill it thickens
6. Reduce the heat and simmer for five minutes
7. Mix in salt, lemon juice, tarragon and chervil
SERVING
8. Serve as appropriate
Chef
