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Avocado Sauce for Roasted Veal Loin with Crispy Garlic-Mustard Crust

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INGREDIENTS

2 cups dry white wine
2-1/2 oz. thinly sliced shallots
4 fresh thyme sprigs
2 cups whipping cream
1 tbsp. Tabasco Pepper Sauce
2 small avocados
Kosher salt and ground white pepper, to taste

INSTRUCTIONS

  1. 1
    Combine 2 cups dry white wine, 2-1/2 oz thinly sliced shallots and 4 fresh thyme sprigs in saucepan; bring to a boil.
  2. 2
    Cook until reduced by half. Stir in 2 cups whipping cream and 1 Tbsp Tabasco Pepper Sauce.
  3. 3
    Simmer until reduced by half. Strain and set aside.
  4. 4
    Place 2 small avocados in food processor container. Cover; process until puréed.
  5. 5
    In medium bowl whisk cream mixture in puréed avocado.
  6. 6
    Season with kosher salt and ground white pepper. Keep warm.

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preparation methods
Meals/Courses
cuisines European, North & South American
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