Page 33 - JSSI Holiday Cookbook

Soups, Stews, Salads and Sauces

over
high heat while scraping all those toasty bits (called "fond") away
from the bottom of the pan with your wooden spoon.

along
with the remaining stock. Simmer for about 20 minutes or until the
liquid has reduced by about a third .

Pour the liquid through a mesh strainer. For a finer strain, you can
line the strainer with cheesecloth. Let it sit for a couple of minutes
so that you can skim off any fat that rises to the top.

By now, your roast will have finished resting and will be ready to
it
rested, stir these into the sauce.

Add salt and pepper to taste.

jus"
sauce.

Serve warm and enjoy.

Number of Servings: 8 - 10

Prep Time: 32 min

Personal
Personal Notes:Notes:Notes:Notes:
Personal This special sauce is very popular in France's
Personal
Provence region. Whenever we have friends over, it's always a
winner.

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