Excellent on pasta or chicken.
50 ml butter + 50 ml oil – heat over medium heat.
15 ml chopped onion (I prefer more) + 1 clove garlic minced – fry off in oil and butter
50 ml vodka – add to rest, bring to boil until almost evaporated
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 (or to taste) salt
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 1 egg yolk and few spoonfuls of the hot sauce.
Stir into sauce and return to low heat.
Cook, stirring, until slightly thickened for 2 minutes.
75 ml (I used double that) freshly grated Parmesan cheese, stir in.
15 ml chopped parsley for garnish
RECIPE AND PHOTO: Petro Borchard