Sauce Foie Gras

Sauce Foie Gras. Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Slice the foie gras with a hot knife.

Sauce Foie Gras (Alfred Gonzalez)

La recette est très simple à réaliser et met en valeur ce met délicat d'une manière originale. While it is banned in some places foie gras is still one of the most popular ingredients of haute cuisine. Add the stock and reduce to ½ cup.

Place a portion of foie gras torchon on each piece of toast.

Cliquez sur la recette de sauce au foie gras frais pour l'afficher.

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In a small bowl, combine the salt and pepper. Cut up the foie gras in small pieces and put it inside the cream, gently stir until it has fully melted. Taste and adjust balance of acid or sweet, adding a touch of vinegar for acid, a touch of sugar for sweetness.

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John Woods

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