Mix eggs in hot broth, off the heat, while whisking the mixture constantly. A sweet Côtes du Rhône paired with a perfumed honey should work perfectly as well.įrom Souppe despourveue (Improvised soup), I used a dry white wine in the Chardonnay-style from Die (France) and a garrigue honey (thyme). The result depends on the wine, honey, and sage. Serve decanted (so the wine is clear) or not (so the wine is cloudy). Mix with the rest of the wine and let rest for 24hr in a cool place.įilter and conserve in a cool place. Heat a small amount of wine with honey and finely chopped sage leaves. Recipe with a standard-size bottle of white wine: 750g wine +
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