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Credit: Guillermo Pernot, Chef, Cuba Libre Restaurant & Rum Bar, Philadelphia
The National Culinary Review, June 2010
3 cups veal demi glace
8 oz. fresh lemon juice, strained through chinois
2 T. cornstarch
¼ cup water
2 T. + 4 t. salt
1½ lbs. white onions, small dice
1 cup olive oil
4 t. minced garlic
6 oz. unsalted butter
Salt and pepper, as needed
¾ cup chopped Italian parsley
Method: For lemon demi sauce, combine demi glace and lemon juice in medium pot. Reduce briefly and slowly, skimming as needed to remove film that forms on surface. Mix cornstarch and water. Slowly add 2 T. salt and cornstarch mixture to demi sauce, whisking; cook until thickens. Season, to taste. For onion sofrito, combine onions, olive oil, garlic and remaining salt in saucepan; cook on low heat until onions are semisoft and translucent (do not brown). Cool. In small saucepan, bring lemon demi sauce to a simmer; reduce briefly. Add onion sofrito. Remove from heat; mount with butter. Season with salt and pepper; stir in parsley.
24 (2 oz.) portions
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