I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 370/524 (from Julie's count)...but really 654

Tuesday, March 31, 2020

Vegan Sauce Brune aux Fines Herbes/Vegan Sauce Brune à Tarragon

[Vegan Brown Herb or Tarragon Sauce]

...Julia says this is good with veal...so we thought we'd have it over our Vegan Fricadelles de Veau Duxelles...
...you start by chopping up some green onion...
...and then Julia says to add everything to a pot...some white wine...
...some Tarragon...
...and some various herbs...Julia says only parsley, basil, chervil (which I don't have), rosemary, oregano and tarragon...
...and then you cook that down...
...until only a couple of tablespoons of liquid remain...
...and then you strain the herbs from the essence...
...pressing to get all the juices out of the herbs...
...then you'll need to make a VEGAN JUS LIÉ Julia says that this sauce is 'a most useful alternative' to the long simmered sauces...as it only takes about 5 minutes to make...but you can use any brown sauce you like...
...and simmer for a minute...
...off heat...add some vegan butter...
...and some herbs back to the sauce...
...and we had ours over the Vegan Fricadelles de Veau Duxelles...with some vegan macaroni and cheese and lima beans...
...this was so delicious...

Substitutions:

Washington's Brown Seasoning and Broth for the stock
Country Crock Plant Based Avocado for the butter...

...recipe here...Mastering the Art of French Cooking (p. 73)

No comments:

Post a Comment