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It must be admitted that a good sauce can change a dish. Yannick Alléno, known for his skills as a master sausage maker, affirms this: “A good sauce is the verb of French cuisine. Without the sauce, we cannot write history, words do not bind us”. It is not the chef Pierre Gagnaire who will say the opposite.

Recently, the three-star chef even shared the recipe for his sauce capable of enhancing many dishes: “It’s a sauce that is easy to make and which, in fact, can accompany a multitude of things. You can even serve it cold with cold meats, with spaghetti, with macaroni, gnocchi…” entrusted the cook to our colleagues from Brut.

And good news, since for the preparation you will only need a few foods: “It’s quite stupid (…) The three ingredients are basic ingredients, but they must be of quality”, specifies the chef to Brut. “It’s easy and above all, the advantage is that it can be kept. We put it in the fridge and keep it for a week without any problem. You can even freeze it.”

So, for the ingredients you will need:

  • 1 spoon of concentrated tomato
  • 1 spoon of mustard
  • 1 small quarter of a liter of white wine
  • 1 quarter of a liter of cream
  • Butter


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