Follow Cookwork on Twitter
Follow Cookwork on Facebook

Sauce For Veal Short Ribs with English Pea Ragout



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


12 tbsp. unsalted butter, divided
3/4 cup All-purpose flour
6 cups reserved braising liquid
1-1/2 cups fresh or re-hydrated dry morels, or fresh chanterelles
3 tbsp. chopped shallot
1/2 cup dry vermouth
9 ea. egg yolks
6 tbsp. heavy cream
2 - 4 tbsp. fresh lemon juice
salt and ground white pepper, as needed
freshly grated nutmeg, as needed


  1. 1
    Melt 10 Tbsp butter in large saucepan over low heat. Whisk in flour; cook and stir until roux smells faintly nutty. Whisk in braising liquid until smooth. Simmer 10 minutes.
  2. 2
    Sauté morels in 2 Tbsp butter. Add shallots. Deglaze pan with vermouth until evaporated. Add thickened braising liquid; simmer briefly.
  3. 3
    Just before serving, whisk egg yolks until pale yellow. Whisk in part of hot liquid; then gradually whisk yolk mixture into remaining hot liquid. Do not boil. Remove from heat.
  4. 4
    Whip cream to soft peaks; fold into sauce. Season with lemon juice, salt, pepper and nutmeg.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading