- 4 bunches SAGE - LEAVES ONLY
- 1 Litre CREME FRAICHE
- 1 Litre EMULSION
- SALT AND MILLED PEPPER TO TASTE
Sage Cream
Ricardo Soares
19th January 2011
Sage Cream
BLANCH SAGE IN BOILING SALTED WATER FOR 4 MINUTES THEN REFRESH AND DRAIN.
WARM BOTH EMULS...
Ingredients
Method
BLANCH SAGE IN BOILING SALTED WATER FOR 4 MINUTES THEN REFRESH AND DRAIN.
WARM BOTH EMULSION AND CREME FRAICHE ROGETHER IN A SAUCEPAN, WARM ONLY DO NOT ALLOW TO BOIL!
PLACE COOKED SAGE LEAVES INTO A LIQUIDIZER - SWITCH ON AND GRADUALLY ADD THE WARMED CREME FRAICHE AND EMULSION.
LIQUIDIZE UNTIL SMOOTH, SEASON WITH SALT AND PEPPER TO TASTE.
POUR THROUGH A FINE SIEVE INTO A CLEAN CONTAINER, BLAST CHILL DOWN TO 3C. COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
REHEAT UNTIL BARELY HOT TO SERVE - OR THE SAUCE WILL SPLIT!
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