Sauces and Dips by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: © Naumann & Göbel Verlagsgesellschaft mbH
Published: 2015-03-10T00:00:00+00:00

Raisin sauce

with pine nuts

Preparation time: approx. 20 minutes (plus soaking and cooking time)

Per portion approx. 283 kcal/1189 kJ

13 g P, 16 g F, 16 g CH

Makes 4 servings

80 g raisins

1⁄2 cup of sweet sherry

2 shallots

2 tbsp butter

2 tbsp olive oil

2 tbsp balsamic vinegar

400 ml veal stock

80 g pine nuts

salt

pepper

2 tbsp chopped chervil

1 Soak the raisins in the sherry for about 2 hours, and then leave to drain a little. Peel and chop the shallots. Heat the butter and olive oil in a pan and fry the shallots until translucent. Deglaze the pan with the balsamic vinegar and veal stock, and boil down a little.

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