Chef Marco
If you’re looking for a sauce that beautifully balances richness and flavor, look no further than the Sauce between Sambre and Meuse. This delectable sauce hails from Belgium and brings a touch of elegance to any dish it accompanies. Whether drizzled over meats or served alongside vegetables, this sauce is sure to become a favorite in your culinary repertoire.
Why Make This Recipe
The Sauce between Sambre and Meuse exemplifies the vibrant flavors of Belgian cuisine. By making this sauce at home, you not only embrace a beloved classic but also enhance your dishes with a creamy, herb-infused delight. It’s a fantastic way to impress your guests with minimal effort, elevating an ordinary meal to something truly special.
How to Make Sauce between Sambre and Meuse
Ingredients:
- 1 shallot
- 1/2 leek
- 1 teaspoon tarragon
- 100 ml white wine
- 1 tomato
- 200 ml crème fraîche (40%)
Directions:
- Begin by sautéing the finely chopped shallot and leek in a splash of white wine until they become soft and fragrant. This reduction is where the magic starts!
- Next, stir in the finely chopped tarragon and the fresh tomato, peeled and deseeded, cut into small pieces.
- Pour in the crème fraîche and allow the mixture to simmer, letting it reduce into a creamy sauce.
- Finally, season to taste with salt and pepper, making sure all the flavors meld beautifully together.
How to Serve Sauce between Sambre and Meuse
This luscious sauce is incredibly versatile. It pairs wonderfully with both red and white meats, as well as poultry. Drizzle it over grilled chicken, pork, or even a lovely piece of fish for a delightful dining experience. You can also serve it alongside roasted vegetables or pasta for a delightful vegetarian option.
How to Store Sauce between Sambre and Meuse
If you happen to have leftovers (though it’s hard to believe anyone wouldn’t finish this sauce!), store it in an airtight container in the fridge. The sauce can last for about 3-4 days. When you’re ready to use it again, gently reheat the sauce on low heat, adding a splash of water or additional cream if it has thickened too much.
Tips to Make Sauce between Sambre and Meuse
- For added depth of flavor, consider using homemade stock instead of white wine.
- Feel free to adjust the herbs based on your preference; fresh dill or chives make excellent substitutes for tarragon.
- Always taste and adjust the seasoning at the end to ensure the perfect flavor balance.
Variation
This sauce can easily be transformed into a mushroom sauce by adding sautéed mushrooms to the mixture. Additionally, you can experiment with different types of cream or even substitute half of the cream with a reduced vegetable stock for a lighter version.
FAQs
1. Can I make this sauce ahead of time?
Yes, you can prepare the sauce a day in advance. Just reheat it gently before serving.
2. What are some good side dishes to pair with this sauce?
This sauce pairs well with mashed potatoes, steamed asparagus, or a simple green salad.
3. Is there a non-dairy alternative for crème fraîche?
You can use a dairy-free cream alternative or full-fat coconut milk for a similar richness while keeping it dairy-free.
Enjoy crafting and savoring this delightful Sauce between Sambre and Meuse—your taste buds will thank you!
A creamy herb-infused sauce from Belgium
Description
This delightful Sauce between Sambre and Meuse pairs beautifully with meats, poultry, and vegetables, adding a touch of elegance to any dish.
Ingredients
Instructions
- Sauté the finely chopped shallot and leek in a splash of white wine until soft and fragrant.
- Stir in the finely chopped tarragon and the fresh tomato pieces.
- Pour in the crème fraîche and let it simmer until it reduces into a creamy sauce.
- Season to taste with salt and pepper, then serve over your choice of meat or vegetables.
Notes
- Can be made a day in advance; gently reheat before serving.
