- 1 Purple Eschallot
- 6 cloves garlic
- 20 grams Butter
- 200 g white wine
- 1 tablespoon chicken stock paste
- 250 grams Milk
- 20 grams Dijon mustard
- 1 tablespoon cornflour
Recipe is created for
This sauce was served over Pork Cutlet, and would be fantastic on steak, chicken, served with potatoes.
-Chop Eschallot, Garlic 3 sec/spd 6.
-Scrape sides of bowl.
-Cook 5 mins/varoma/spd 2.
-Add White Wine, Chicken Stock Paste, Milk, Dijon Mustard and Cornflour.
-Cook 15 minutes/varoma/spd 2.
Accessories you need
I steamed my Zucchini in the varoma in the last 5 minutes, by increasing the speed to 4.
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