Ingredients
-
1 French Shallot
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85 gr Unsalted Butter
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2 tbsp Cornstarch
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2 tbsp Water
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1 tbsp Sugar
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30 gr Unbleached All-Purpose Flour
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2 Garlic
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500 ml Beef Borth
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250 ml Chicken Broth
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1 tbsp Balsamic Vinegar
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1 Bay Leaves
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1 pinch Cayenne Pepper
Directions
Steps
|
1
Done
|
In a small bowl, dissolve 2 tbsp of cornstarch in 2 tbsp of water. Set aside. |
|
2
Done
|
In a medium saucepan over medium-high heat, melt 85 gr of butter. |
|
3
Done
1 min
|
Add the 1 finely chopped French shallot and 2 finely chopped garlic coves and cook for one minute. |
|
4
Done
5 mins
|
Add 30 gr of unbleached flour, and cook for about 5 minutes, constantly stirring with a wooden spatula. The roux should have a nice golden color. |
|
5
Done
|
Pour 500 ml of beef broth, 250 ml of chicken broth, 1tbsp of balsamic vinegar, 1 bay leaf, a pinch of cayenne pepper, and 1 tbsp sugar into the saucepan. |
|
6
Done
5 mins
|
Add the diluted cornstarch and bring to a boil, constantly whisking. Let it boil for 3 to 5 minutes until the desired consistency is reached. |
