- 2 – Shallots finely diced
- 1 – Carrot finely diced
- 1 oz. – Butter
Sweat the shallots & carrots in the butter then add:
- ½ Bottle – Red wine (Burgundy Pinot Noir or other red)
- 2 oz. – Dijon Cassis (20°) (Black Currant Liqueur)
Reduce by half.
Thicken the sauce with a mixture of :
- 2 oz – Butter
- 2 oz. Pain d’Epices (or Honey Cake or spice cake)
This acts as a « beurre manie » this will thicken the sauce add gradually.
Cook to the desired consistency and strain. Add salt and pepper to taste.
Poach the egg and place on a toasted slice of baguette which has been spread with Dijon Mustard.Pour the sauce around the egg and garnish with fresh ground pepper. Serve hot !
You can make these recipes and many more with Chef Alex Miles at either of his two spacious kitchen locations ; Luxury Flat in Dijon, a 17th century demure in the heart of the city :www.luxuryflatindijon.com or Château de Barbirey, a lush 15 acre estate near Dijon :www.chateaudebarbirey.com
All classes are personalized and given only on demand. You get to visit the market, select the foods, make a full meal; starter, main dish&dessert or a have a full day of pastry making. Look at his site www.i-food-france.com or contact directly a>firstname.lastname@example.org</a