Royal Foie Gras Cream Sauce
Discover our recipe for royal foie gras cream sauce, a condiment that elevates your dishes to a gastronomic level. Perfect for pairing with poultry or a piece of meat, this sauce brings a touch of luxury and flavor to your dinners. By preparing this starter, you navigate between refinement and simplicity: in just 10 minutes of preparation and 15 minutes of cooking, you can impress your guests without spending hours in the kitchen. It is also an excellent way to enhance a pasta dish or a risotto. The cream's creaminess wonderfully complements the rich taste of foie gras, while the cornstarch helps to provide the perfect texture. This sauce is a must for special occasions, but can also simply brighten up an everyday meal. Feel free to adjust the consistency with a little more milk if you desire something creamier. Perfect for all seasons, consider adding it to your menu for festive meals!
- Preparation time: 10 min
- Cooking time: 15 min
- Servings: for 6 people
- Difficulty: Medium
Ingredients
- - 1 jar of 400 g of cooked whole foie gras
- - 200 ml of heavy cream
- - 1 heaping teaspoon of cornstarch
- - A dash of milk to adjust the consistency
Preparation
1. Start by cutting the foie gras into pieces, then gently melt it in a saucepan.
2. While this happens, in a bowl, mix the cornstarch with a fork in the heavy cream, stirring well to obtain a homogeneous mixture.
3. Once the foie gras has melted, incorporate the cream and stir with a wooden spoon until the sauce binds and thickens properly.
4. For a smooth texture, strain the sauce through a fine sieve, stirring vigorously to eliminate any unmelted foie gras pieces.
5. Then return the sauce to the heat and at that moment, remember to remove the layer of melted fat from the top using an absorbent paper or a tablespoon.
6. Finally, mix and add a dash of milk to achieve the desired consistency.
Recommended wine
a Monbazillac
