VODKA SAUCE
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
Add:
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
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