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Ranchgurl
Port-ginger sauce
A tasty French recipe. The side dish contains the following ingredients: meat, cold butter (diced), garlic (crushed), fresh ginger ((bag of 150 g), thin slices), thyme, red port and game fondue (380 ml).
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Ingredients
Directions
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Melt 25 g butter in a saucepan and fry the garlic, ginger and thyme on low heat 2 min.
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Add the port and fond and bring everything to the boil.
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Let the moisture reduce to 1/4 on medium heat.
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Sift the sauce over a saucepan and season with salt and pepper.
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Allow the sauce to cool down and store in the refrigerator until use.
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Bring the sauce in the saucepan to the boil.
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Add the rest of the butter.
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Remove the pan from the heat and mix everything with the hand blender into a nicely bound sauce.
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Nice with hare fillet..
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Nutrition
205Calories
Sodium41% DV990mg
Fat26% DV17g
Protein6% DV3g
Carbs2% DV5g
Fiber4% DV1g
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