...this recipe is the sauce for the VEGAN SUPRÊMES DE VOLAILLE À BRUN...
...Julia gives two options for the sauce...one is to make the sauce in the pan immediately after sautéing the tofu...this is what we did...but she says you can also make the sauce in advance...either way...you add a lot of Earth Balance to the pan...this way there was already some butter and oil left over from sautéing the tofu...
...you let that get a nutty brown colour...then add some parsley...
...and then add some acid...lemon juice (which is what we used) or vinegar or capers...
...rapidly boil that down to reduce the acidity...
...then serve at once...
...needless to say this was a good and very buttery sauce...I'll post the recipe for the SUPRÊMES DE VOLAILLE À BRUN tomorrow...
Substitutions: Earth Balance for Butter
Recipe here: Mastering the Art of French Cooking
pp. 98-99
I was *just* wondering today if I could brown earth balance like I used to brown real butter. Now I know the answer! Thanks!
ReplyDeleteI was *just* wondering today if I could brown earth balance like I used to brown real butter. Now I know the answer! Thanks!
ReplyDelete