Re: Cooking Time
1 cup mustard powder
2 tablespoons honey
1 tablespoon icing sugar
½ cup sour cream 18%
2 tablespoons brandy or Cognac
Mix it all and use within 3-4 days.
Blond roux of chicken stock
Primed with cream or sour cream and sieved - add any fresh herb.
A Roux is basically something to smooth out your sauce. You normally melt butter, and add equal amounts of flour - and mix. That is it. For this small recipe, you add a bouillon of Chicken, and some seasonal herbs.
Cream / Creme Fraiche
Madeira / Port
Boil madeira / port onto a pan, add a bit of butter, cream and cook down.
Finally, add the gorgonzola and let it melt - server.
Last edited by TheBaron; 11-23-2010 at 07:26 PM.