Rouennaise sauce
Rouennaise Sauce[edit | edit source]
The Rouennaise Sauce is a classic French sauce, named after the city of Rouen in Normandy, France. It is traditionally served with duck dishes, particularly Canard à la Rouennaise, a famous dish from the same region.
Ingredients[edit | edit source]
The primary ingredients of Rouennaise Sauce include:
- Duck or chicken stock
- Red wine
- Butter
- Flour
- Liver of the duck
- Blood of the duck
- Vinegar
- Salt and pepper
Preparation[edit | edit source]
The preparation of Rouennaise Sauce involves several steps. First, a roux is made by melting butter and mixing it with flour. The duck or chicken stock is then added to the roux, followed by red wine. This mixture is simmered until it reduces to the desired consistency.
The liver of the duck is then finely chopped and added to the sauce. The blood of the duck, mixed with a little vinegar to prevent coagulation, is then added. The sauce is seasoned with salt and pepper to taste.
Serving[edit | edit source]
Rouennaise Sauce is traditionally served with duck dishes, particularly Canard à la Rouennaise. However, it can also be served with other poultry or game dishes.
See Also[edit | edit source]
References[edit | edit source]
- Larousse Gastronomique. (2009). Paris: Larousse-Bordas.
- Escoffier, A. (1903). Le Guide Culinaire. Paris: Flammarion.
External Links[edit | edit source]
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