Authentic French sauce at home.

2021/04/09 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).

6 minutes walk from Sendai City Subway "Tozai Line" [Aoba-dori Ichibancho Station] toward Sendai High Court (southwest direction).

 

 

Along Gobashi-dori, Ichibancho.

A French bistro on the first floor with the French flag, opposite Mitsuhara-san.

 

French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato

is.

 

 

I will do my best to help you today as well.

 

We hope that you will feel that this encounter is a very valuable and meaningful encounter.

 

Please stay with us until the end.

 

Today, I would like to introduce "Authentic French Cuisine Sauce" that you can easily make at home.

 

The first is the red wine sauce, which goes well with meat dishes, especially beef and duck meat.

The point is that by adding brown sugar inside, the richness and depth of red wine is brought out, making it a more tasty sauce.

《Red wine sauce》

[material]

・ Red wine ……… 750ml

・ Onions ……… 1/2 pieces

・ Shallot (Western onion) ……… 1 piece

・ Garlic ……… 1 piece

・ Sherry vinegar ……… Slightly

・ Brown sugar ……… 5g

・ Unsalted butter ……… 30g

・ Unsalted butter (for finishing Monte) ……… Appropriate amount

・ Salt, pepper ……… Each appropriate amount

[How to make]

①. Prepare the vegetables. Slice the onion and shallot respectively. Peel the garlic, cut it in half lengthwise, and remove the sprouts.

②. Put 30g of unsalted butter in a pan and heat to melt. Add garlic cut in half and fry over low heat to bring out the scent. When the garlic is lightly golden brown and scented, add sliced onions and shallot and fry over medium heat.

③. When the onions and shallot are tender, add red wine, sherry vinegar, and brown sugar, and simmer over medium to low heat to about 1/3 of the amount.

④. ③, which has been boiled to 1/3 amount, is strained and transferred to another pot. To finish, add salt and pepper to taste while heating the pot to the extent that it does not boil, and finally add butter to finish.

* What is Monte? [By adding butter to the finish of the sauce, you can add richness and butter flavor to the taste, and at the same time, add concentration and luster]

 

Next is "Red paprika sauce".

The sweetness and sourness of red paprika is fully brought out in this sauce.

It is a sauce that goes well with light chicken breast dishes, white fish, sautéed scallops, and other dishes.

《Red paprika sauce》

[material]

・ Red paprika (yellow paprika is also possible) ……… 150g

・ Shallot (also possible with onions) ……… 1 piece

・ Tomato ……… 1/2 piece

・ Paprika powder ……… 1 teaspoon

・ Sdragon leaf ……… 3 sheets

・ White wine ……… 30ml

・ Consomme Bouillon ……… Approximately 150ml

・ Unsalted butter ………… 100g (split into 50g x 2)

・ Salt, pepper ……… Each appropriate amount

[How to make]

①. Prepare the vegetables. Slice the red paprika and shallot (onions) respectively. After boiling the tomatoes, cut them into 5mm cubes.

* How to boil water. First, prepare ice water in a bowl and boiling water in a pot. Cut out the tomato calyx with a petty knife and put it in boiling water. (It takes enough hot water to cover the tomatoes.) After a few tens of seconds, the skin of the hollowed out part of the calyx will turn up a little. At that time, pull the tomatoes out of the hot water and immediately soak them in ice water. Then peel the tomatoes by hand. Cut the boiled tomatoes in half and pry out the seeds with a teaspoon. Take out the seeds and cut them into cubes.

②. Put 50g of unsalted butter in a pan and heat to fry sliced red paprika and shallot. When it comes soft, add diced tomatoes and estragon leaves and fry lightly. Put white wine in it and bring it to a boil to remove the alcohol once.

③. Add the consomme bouillon to the pot of ② (you need enough consomme bouillon to cover the whole material, so add more if you don't have enough) and boil down until all the water is gone.

④. When the water is boiled, put ③ on a food processor and turn it into a puree.

⑤. Puree ④ is strained and transferred to a pan, and 50g of unsalted butter is added to warm it. Finish with salt and pepper to taste.

 

That's all for today.

Thank you for reading to the end today (^ ν ^)

 

See you next time on La Fleur de Cerisier's blog! (o ^^ o)

 

Au voir

À bientôt

 

 

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Speaking of French in Sendai, La Fleur de Cerisier

 

[La fleur de cerisier]

Means "cherry blossom" in French.

 

We hope that it will take root in this city like a cherry blossom and become a shop loved by everyone.

 

We hope that you will find a store that is useful to you.

 

 

La Fleur de Cerisier

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato