VODKA SAUCE
Excellent on pasta or chicken.
- 50 ml butter
- 50 ml oil
- 15 ml chopped onion (I prefer more)
- 1 clove garlic minced
- 50 ml vodka
- 375 ml decent cream at room temperature
- 125 ml ready to use chicken stock
- 250 ml chopped tomatoes
- 10 ml chopped fresh sage
- 5 ml salt, or to taste
- Extra:
- 1 egg yolk
- 150 g grated Parmesan cheese
- 15 ml chopped fresh parsley
Heat the butter and oil over medium heat.
Fry the onion and garlic off in oil and butter.
Add the Vodka, bring to boil until almost evaporated.
Add the rest of the ingredients, leave the extra ingredients.
Reduce heat, simmer stirring often, until sauce is thick enough to coat back of a spoon. About 8 minutes. Remove from heat.
In small bowl, combine the egg yolk and few spoonfuls of the hot sauce. Mix well.
Stir the egg yolk mixture into the sauce and return to low heat.
Cook, stirring, until slightly thickened for 2 minutes.
Stir in the freshly grated Parmesan cheese.
Garnish with the chopped parsley and serve.
Recipe posted and photo: Petro Borchard