**Discover the Delights of Porte Maillot Sauce: A Culinary Journey through Classic French Cuisine**
Embark on a culinary adventure with the Porte Maillot sauce, a cornerstone of French cuisine renowned for its versatility and exquisite flavor. This rich, creamy sauce, characterized by its velvety texture and delicate balance of savory and tangy notes, finds its origins in the heart of Paris, at the prestigious Porte Maillot district. Whether you're a seasoned chef or a home cook seeking to elevate your culinary repertoire, this comprehensive guide will provide you with the essential knowledge and step-by-step instructions to master this classic French sauce. Explore the diverse applications of Porte Maillot sauce as we delve into a collection of delectable recipes that showcase its transformative power. From the classic pairing with grilled meats and vegetables to its sublime integration into pasta dishes and seafood creations, prepare to tantalize your taste buds with an array of culinary delights.
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
PORTE MAILLOT SAUCE
A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Nowadays, a quick pulse of the food proccessor would handle all of the shredding/mincing of the vegetables. If you make this sauce for a meat other than ham, you might need to adjust you seasonings upward.
Provided by Molly53
Categories Sauces
Time 16m
Yield 2 3/4 cups
Number Of Ingredients 10
Steps:
- Melt the butter in saucepan.
- Add minced and shredded vegetables; simmer, but do not brown.
- When cooked, add lima beans and wine.
- Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.
Nutrition Facts : Calories 314.3, Fat 17.1, SaturatedFat 10.7, Cholesterol 44.4, Sodium 154.9, Carbohydrate 26.5, Fiber 7.6, Sugar 5.3, Protein 8
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your sauce.
- Don't be afraid to experiment. There are many different variations of sauce, so feel free to adjust the ingredients to your liking.
- Make a large batch of sauce and freeze it for later. This is a great way to save time and have sauce on hand for quick and easy meals.
- Serve sauce with a variety of dishes. It is a versatile sauce that can be used on pasta, chicken, fish, and vegetables.
- Garnish your sauce with fresh herbs or grated Parmesan cheese. This will add a pop of flavor and color.
Conclusion:
A traditional French sauce, sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your liking. So next time you're looking for a quick and easy meal, give sauce a try. You won't be disappointed.
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