Sweetbreads in brown butter with ravigote sauce recipe
Sweetbreads in brown butter with ravigote sauce recipe - Bring white vinegar and 2 litres of water to a simmer over medium heat. Add sweetbreads and gently poach until they turn opaque (10-12...
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Ingredients
- 2 tsp white vinegar
- 1 kg veal sweetbreads (see note)
- 120 gm chilled unsalted butter, diced
- Seasoned plain flour, for dusting
- Toasted sourdough bread, to serve
- 60 ml chardonnay vinegar (¼ cup)
- 50 gm cornichons, finely chopped
- 2 golden shallots, finely chopped
- 1½ tbsp salted capers, rinsed and drained
- 1 cup flat-leaf parsley, finely chopped (loosely packed)
- ½ cup chervil, finely chopped (loosely packed)
- ¼ cup finely chopped chives
- 1½ tsp Dijon mustard
- 2-3 tbsp olive oil
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