Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Menuire Sauce

Ingredients

2/3 cup white wine

2 Tbl white vinegar

1/3 cup reduced veal stock

2 Tbl lemon juice

1/2 cup shallots, finely chopped

1/4 cup whipping cream

1 1/2 cup unsalted butter, cut into small cubes, then chilled

1 teaspoon salt

Instructions

In a small saucepan over medium heat, reduce wine, vinegar, veal stock, lemon juice and shallots. When almost all liquid has evaporated, add cream. Allow cream to reduce by half. Reduce heat slightly and incorporate the butter a few pieces at a time. Stir constantly using a wire whisk until butter is completely melted. When all butter is incorporated, remove from heat. Strain and hold in a warm (not hot) area until needed.

Yield: 2 cups

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more