La Sauce C’est Tout

 

The French say, “The sauce is everything”.

For the roasted Poussin I just wrote about on March 18th, a simple but delicious sauce can be made from the natural drippings from the skillet in which you roasted the Poussin (little chicken).

To Make The Sauce

After having removed the Poussin to a plate, add 2 tablespoons white wine or sherry to the drippings in the skillet in which you have roasted the Poussin.  Reduce over low heat for 2 minutes.  Add 3 tablespoons of chicken stock and reduce a few minutes  or by 50 percent.  Dissolve 1 teaspoon arrowroot or water chestnut powder in 1 tablespoon water.  Add this binder to sauce to thicken. Still over low heat pour the binder slowly with one hand while continuously stirring with the other. You could swirl in 2 teaspoons of butter to make the sauce extra delicious but you can also get away without the butter.  Remove sauce from heat immediately lest the butter will break, i.e., will separate from the sauce.  Done.

For sherry I like Savory and James Amontillado, Jerez.   For the white wine I like Mokoroa, Cosecha, 2011.  I buy these two brands at the 67 Wine and Spirits, 212-724-6767.  Ask for Oscar.

 

 

 

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