I-Sauce ye-Charcutière iyi-sauce ephelile eyenziwe nge-anyanisi, lwesinaphi, iwayini elimhlophe nama- cornichons aqoshiwe, ekhonjiswe nge- semi-glaze eyisisekelo . Le sauce iyisimo esihle sokugcoba ingulube nezinye izitsha zenyama.
Okuzokwenza
- I-quart eyi-1
- i-demi-glaze
- ½ izinkomishi anyanisi (oqoshiwe)
- 2 ibhotela ibhotela
- 1 inkomishi iwayini elimhlophe
- 2 isipuni omisiwe lwesinaphi
- ½ ushukela weashukela
- 1 isipuni 1 ijusi kalamula
- ¼ indebe cornichons (oqoshiwe)
Indlela Yokwenza
- Esigodini esincane, hlanganisa ushukela nejisi lemonisi , bese ugxilisa kuze kube yilapho ushukela uqothuka.
- Esigumbini esinezinyawo esisindayo, gcoba ibhotela bese upheka u-anyanisi kuze kube yilapho usithambile futhi uguquguqukile, kodwa ungawavumeli aphenduke obomvu.
- Engeza iwayini, ukushisa kuze kufike amathumba oketshezi, ukwehlisa ukushisa kancane bese uqhubeka ucindezela kuze kube yilapho uketshezi luyancipha yizingxenye ezimbili kwezintathu.
- Engeza i-demi-glace, bese ukushisa okuphansi ukumbumbulu bese unciphisa imizuzu engaba ngu-10.
- Ukucindezela ngokusebenzisa i-strainer strainer, engeza isinaphi kanye nenhlanganisela yeshukela-lemon. Gcoba ngama-cornichons oqoshiwe bese ukhonza ngokushesha.