Ingredients
Recipe for 4 people.
 50 cl of thick fresh cream |
 5 cl of Armagnac |
 200 grams of cooked foie gras |
 Half a cube of chicken broth |
Utensils
| Small saucepan |
 Chef’s knife |
 Wooden spoon |
 Measuring cup |
 Bowls |
 Whisk |
 Spatula |
Tablespoon |
Preparation step by step
Preparation time: 10 minutes
Cooking time: 15 minutes
Rest time: None
Total time: 25 minutes
STEP 1: Peel and finely slice the shallots to release their delicate aromas during cooking.
STEP 2: In a small saucepan, heat the butter over low heat and add the shallots to sweat them.
STEP 3: Incorporate the diced foie gras into the saucepan to melt it slowly with the shallots.
STEP 4: In a bowl, dilute the cornstarch in the milk and mix well before adding it to the saucepan.
STEP 5: Add the liquid fresh cream and stir gently to achieve a smooth and creamy texture.
STEP 6: Let it simmer over medium heat for a few minutes until the sauce is well blended.
STEP 7: Adjust the seasoning with salt and pepper to your taste before serving.
The foie gras sauce adds an undeniable touch of refinement to many dishes, whether they come from festive or family cuisine. Its simple preparation, based on shallots, fresh cream, and foie gras, makes it an accessible recipe that will surely delight your guests. The richness of flavors in this sauce pairs wonderfully with meats such as beef or poultry, enhancing every bite.
To enrich your festive table or everyday meal, do not hesitate to explore suitable side dishes, such as roasted vegetables or pasta. With a hint of Armagnac or a touch of cream, each variation of this recipe will become a delicious moment to share.
