Boil port and Madeira in an open saucepan to 270 ml.
Stir Noilly Prat thoroughly with the remaining ingredients and add the port and Madeira reduction. Refrigerate in screw-top jars until ready to use. It will keep well for 2-3 weeks. Stir before use, remove a portion and get room warm.
Related Recipes:
Shrimp Ravioli with a Light Lime and Herb SauceFor the farce, cut fish fillet into cubes and place in the freezer for approx. 30 minutes. Then puree in a...
Pasta with Shrimp and BroccoliPasta dishes are just always delicious! Prepare pasta in salted water, pay attention to cooking time. In the...
Pike Perch Fillet in Lemon Foam Sauce with Leek VegetablesSeason the pike-perch fillets with salt and pepper and fry them in a frying pan with olive oil and a tiny bit...
Goat Cheese in Brick Dough with Baked Pear and Balsamic Vinegar SabayonCut the goat cheese into 3 cm thick slices. Heat the white wine and let the honey melt in it. This marinade...
Sauce ZingaraDice the onion and carrot. Also dice the bacon and fry it in a saucepan with the heated butter. Fry the onion...
Rabbit in Aceto Balsamic VinegarTurn the rabbit cubes in flour, roast in the oil/butter mixture for about 6 min. Extinguish with the balsamic...
Sliced Veal with Leek and MorelsSoak the morels in lukewarm water for about an hour. Rinse thoroughly. Cut the flesh into small, narrow slices...
Elk Fillet Roasted in Meadow HayRemove skin and tendons from elk fillet, season and fry briefly all around in hot frying pan in oil. Whip egg...
Banana ChutneyRaisins in cognac form, add cayenne pepper and infuse the raisins about half a day. Cut bananas into slices...
Plum Jam with Cardamom and WalnutsFor the plum jam with cardamom and walnuts, wash the plums, pit them and finely puree. Next, open the cardamom...