Soused Vegetable Sauce

Ricardo Soares

Ricardo Soares

19th January 2011

Soused Vegetable Sauce

SWEAT ALL THE CUT UP VEGETABLES IN THE OLIVE OIL & BUTTER WITH THE BOUQUET
GARN...

Ingredients

  • 100g BUTTER
  • 200ml OLIVE OIL (PEPE)
  • 900g FENNEL (APPROX 3 HEADS) DECORED SLICED 3mm THICK
  • 1 kg CARROTS (APPROX 12) PEELED,HALVED LENGTHKWAYS THEN SLICED 3mm THICK
  • 600g CELERY (APPROX 2 HEADS) OUTER STALKS PEELED.SLICE ALL 3mm THICK
  • 300g SHALLOTS (APPROX 6) SLICED INTO 3mm RINGS.
  • 500g SPANISH ONIONS (APPROX 2) SLICED INTO 3mm RINGS.
  • BOUQUET GARNI:
  • 2g BAY LEAVES
  • 5g THYME
  • 5g TARRAGON
  • 5 x WHOLE STAR ANISE
  • 5g WHOLE WHITE PEPPERCORNS
  • 600ml WHITE WINE VINEGAR
  • 750ml DRY WHITE WINE CHARDONNAY
  • 3 litres WATER
  • 20g SALT

Method

SWEAT ALL THE CUT UP VEGETABLES IN THE OLIVE OIL & BUTTER WITH THE BOUQUET
GARNI FOR 5 MINUTES WITHOUT COLOUR.
ADD THE WHITE WINE VINEGAR & WHITE WINE.CONTINUE COOKING FOR 2 MINUTES.
ADD THE WATER & SALT.SIMMER GENTLY FOR 30 MINUTES.
REMOVE & COOL.REFRIGERATE & USE AS REQUIRED.