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Cep Sauce for Vegetables    Veg  HT  ACC 15mins   plus soaking

 

Hot   Vegetarian  Vegetables  Alcohol  Savoury Sauces    Accompaniment   Gluten Wheat free

 

Ingredients

25g/1oz dried Ceps

2 Shallots

2 tbsp White Wine Vinegar

50ml/2 fl.oz Dry White wine

100ml/4 fl.oz Whipping cream

140g/ 5 oz Butter

Salt & Pepper

 

Instructions

 

1. Soak the mushrooms in a little hot water until reconstituted.

 

2. Chop the shallots and mushrooms and place in a saucepan with a little of the butter, vinegar and white wine. Bring to the boil and reduce to one third the original amount.

 

3. Stir in the cream and cook for one minute. Add the butter little by little, stirring well between each addition and season with salt and pepper.

 

Serve hot with boiled or steamed vegetables.

 

 

 

 

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