Sauce: Financière

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Sauce Financière” from www.smagforlivet.dk

Sauce: Financière recipe
Serving Size: Not set

Ingredients

- 33.814 fl oz (1000 mL) prepared demi-glace, made with the roasting juices from the dish
- About 3.381 fl oz (100 mL) Madeira
- Truffle essence or truffle stock, to taste

Instructions

1. Flavor the prepared demi-glace with the Madeira and truffle essence or stock.

This is a finishing formula for prepared demi-glace. The source leaves the truffle quantity to taste and gives no additional cooking or reduction step. US volume equivalents are rounded; source metric amounts are unchanged.

Yield: Not specified

Source: Adapted from Smag for Livet, Sauce Financière, Danish culinary education resource.
https://www.smagforlivet.dk/materialer/sauce-financi%C3%A8re
Recipe Metadata
Recipe ID
14854
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14854

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!