Rouennaise sauce

Rouennaise Sauce

The Rouennaise Sauce is a classic French sauce, named after the city of Rouen in Normandy, France. It is traditionally served with duck dishes, particularly Canard à la Rouennaise, a famous dish from the same region.

Ingredients

The primary ingredients of Rouennaise Sauce include:

• Duck or chicken stock
• Red wine
• Butter
• Flour
• Liver of the duck
• Blood of the duck
• Vinegar
• Salt and pepper

Preparation

The preparation of Rouennaise Sauce involves several steps. First, a roux is made by melting butter and mixing it with flour. The duck or chicken stock is then added to the roux, followed by red wine. This mixture is simmered until it reduces to the desired consistency.

The liver of the duck is then finely chopped and added to the sauce. The blood of the duck, mixed with a little vinegar to prevent coagulation, is then added. The sauce is seasoned with salt and pepper to taste.

Serving

Rouennaise Sauce is traditionally served with duck dishes, particularly Canard à la Rouennaise. However, it can also be served with other poultry or game dishes.

See Also

• French cuisine
• List of sauces
• Normandy

References

• Larousse Gastronomique. (2009). Paris: Larousse-Bordas.
• Escoffier, A. (1903). Le Guide Culinaire. Paris: Flammarion.

External Links

• Rouennaise Sauce Recipe on Food Network
• Rouennaise Sauce Recipe on BBC Food

• 

  Caneton Rouennaise à la Presse