Sauce of mystery
Anyone explain this mystery?
A couple of weeks ago I followed a recipe from Andrea Antona's excellent Modern French Cookery book that combines shallots, red wine, fish stock, double cream and butter to make a fabulous (though I say so myself) full-flavoured sauce.
This weekend I followed the same recipe, but (before adding the cream) tasted the liquid and it was so metallic it ended up in the sink.
The only difference was that I used a wine made from syrah first time and a pinot noir the second.
The fish stock I used was the same. The saucepan was the same. And I can't believe the shallots had anything to do with the vile flavour.
If anyone has got an idea why the sauce went so horribly wrong, I'd love to hear.
(0) comments so far add yours here
Share:
Older/Newer
Keep up to date
Technorati
Authors
Paul Fulford
Features Editor Paul Fulford gives his verdict on the region’s restaurants.
Leave a comment