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Sauce between Sambre and Meuse

A rich and flavorful Belgian sauce that enhances meats and vegetables with a creamy, herb-infused delight.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 piece shallot Finely chopped.
  • 1/2 piece leek Finely chopped.
  • 1 teaspoon tarragon Finely chopped.
  • 100 ml white wine For sautéing.
  • 1 piece tomato Peeled and deseeded, cut into small pieces.
  • 200 ml crème fraîche (40%) Main creamy component of the sauce.

Instructions

Cooking

  • Begin by sautéing the finely chopped shallot and leek in a splash of white wine until they become soft and fragrant.
  • Next, stir in the finely chopped tarragon and the fresh tomato 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.

Notes

For added depth of flavor, consider using homemade stock instead of white wine. Adjust the herbs based on preference; fresh dill or chives can substitute for tarragon. Taste and adjust the seasoning at the end for perfect flavor balance.