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Sauce |
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| Pork Sauce |
| Yield: 1 pint |
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| Ingredients |
Amounts |
| Pork meat, cut into 1 inch cubes |
1/4 lb. |
| Oil, vegetable |
as needed |
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| Mirepoix: |
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| Onions, dice |
1/4 cup |
| Celery, dice |
1/8 cup |
| Carrot, dice |
1/8 cup |
| Thyme stems |
1 ea. |
| Bay leaf |
1 ea. |
| Brown veal or beef stock (or broth) |
3 cup |
| Chicken stock (or broth) |
1 cup |
| Cream, scalded |
2 Tbsp. |
| Mustard |
1 tsp. |
| Salt |
to taste |
| Black ground pepper |
to taste |
| Slurry |
as needed |
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| Method |
- Heat a small amount of oil in a small stock pot and add
the pork when the oil is very hot.
- Stir and lightly brown the pork on all sides.
- Add the mirepoix to the pot and brown with the pork. Stir.
(Mirepoix is a classical combination of vegetables used
to flavor soups, sauces and roasted foods. The standard
mirepoix is 2 parts onions (50%), 1 part celery (25%) and
1 part carrot (25%)).
- After the mirepoix has caramelized, add ½ cup
of the brown stock.
(Sugars in foods carmelize or turn brown at about 300°F.)
- Use a wooden spoon and scrape the bottom of the pot. When
all of the fond is removed from the bottom, add the remaining
stock.
(Fond is what is left in the pan after sautéing
meats or vegetables. It has a lot of flavor and is important
to use in sauces).
- Add the thyme, bay leaf and peppercorns.
- Bring the sauce to a simmer and continue cooking until
sauce has reduced by half.
(To reduce is to cook a liquid until some of it has evaporated
and the flavor becomes more concentrated).
- Remove the thyme and bay leaf. Thicken with 1 Tbsp. of
slurry if the pork sauce is too thin.
(Slurry is a mixture of water and a powdered starch such
as cornstarch, arrowroot or flour used to thicken soups
and sauces ).
- Scald the cream (heating it to just below boiling).
Add it to the sauce.
- Remove the sauce from the heat before adding the mustard.
Add salt and pepper as needed.
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