Chef Paul Geiler's Charcutier Sauce for Pork
4 servings
120 minutes
The 'Charcuterie' sauce is a classic French accompaniment to pork, featuring a rich flavor and noble depth. Its roots trace back to European traditions where the combination of veal jus, wine, and tangy cornichons adds elegance to the dish. This sauce is created by slowly reducing meat juices with aromatic vegetables, spices, and wine, allowing for the full spectrum of flavors to unfold. Its smooth texture and delicate balance of mustard's acidity make it an ideal complement to roasted or braised pork. The 'Charcuterie' sauce can transform any meat dish, giving it the character of refined restaurant cuisine while its rich flavor leaves a pleasant aftertaste with subtle spicy notes.
1
Cut the veal trimmings into cubes, chop the chicken wings into pieces, slice the shallots, finely chop the mushrooms, cut the medium carrot, finely chop a clove of garlic, mix the arrowroot with a small amount of water, and chop the gherkins.
- Veal trimmings: 340 g
- Chicken wings: 150 g
- Shallot: 4 heads
- Fresh mushrooms: 100 g
- Carrot: 1 piece
- Garlic: 1 clove
- Arrowroot: 1 tablespoon
- Cornichons (gherkins): 2 pieces
2
Heat oil in a large skillet. When it starts to smoke slightly, add veal and chicken, and fry on high heat for about 20 minutes until browned on all sides.
- Vegetable oil: 3 tablespoons
- Veal trimmings: 340 g
- Chicken wings: 150 g
3
Add vegetables and garlic, fry for 10 minutes or until golden brown and caramelized. Add tomato puree, thyme, and cook for another 2-3 minutes.
- Shallot: 4 heads
- Garlic: 1 clove
- Tomato puree: 0.5 tablespoon
- Thyme: 1 stem
4
Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying.
- Dry white wine: 400 ml
- Water: 600 ml
5
Boil without heating for about 25 minutes or until the liquid reduces by 2/3.
6
Add the broth. Bring to a boil again, then simmer uncovered for about 25 minutes, regularly skimming off the foam. When the mixture reduces by half, stir in the arrowroot to thicken the liquid.
- Veal stock: 1.5 l
- Arrowroot: 1 tablespoon
7
Cook for another 2 minutes, then strain through a fine sieve. The resulting juice should be thick enough to lightly coat the back of a spoon.
8
In a large skillet, sauté 2 finely chopped shallots in 10 g of butter until soft. Pour in 100 ml of dry white wine and reduce by half.
- Shallot: 4 heads
- Butter: 20 g
- Dry white wine: 400 ml
9
Add 300 ml of veal juice and simmer at a bubbling boil for 10-15 minutes.
- Veal stock: 1.5 l
10
Mix 1 tablespoon of chopped gherkins and 1 teaspoon of Dijon mustard, then add a piece of butter.
- Cornichons (gherkins): 2 pieces
- Dijon mustard: 1 teaspoon
- Butter: 20 g
