Andouillette au vin blanc sauce moutarde à l’ancienne

Andouillette au vin blanc sauce moutarde à l’ancienne
  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium
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Andouillette au vin blanc sauce moutarde à l’ancienne

Ingredients

Directions

  1. ### Preparation ###
  2. Épluchez et émincez l’oignon et les échalotes.
  3. Faites légèrement revenir l’oignon haché et l’échalote dans un peu d’huile d’olive ajoutez les andouillettes et faites les rissoler.
  4. Lorsqu’elles sont bien dorées, ajoutez le vin blanc et portez à ébullition. Réduisez le feu.
  5. Dans un bol, mélangez la crème fraîche et la moutarde à l’ancienne et rajoutez le mélange aux andouillettes.
  6. Laissez cuire pendant 5 min. ### Wine pairing ###
  7. Macon Bla

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Lamb skewer with apricots



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 25 min
  • Difficulty: medium

Lamb skewer with apricots

Ingredients

Directions

  1. ### Cooking ###
  2. Degrease the shoulder of lamb and cut into 4 cm cubes. next to.
  3. Wash the orange and grate the zest over a bowl.
  4. Squeeze the juice, add 3 tbsp. tablespoon olive oil and 3 tbsp. dry white wine, then pepper.
  5. Wash the eggplant and cut into 4 cm cubes. next to.
  6. Wrap eggplant cubes in smoked bacon slices, then hold them with small wooden sticks.
  7. In a deep dish, put the lamb, eggplant cubes and white onions, sprinkle marinade orange juice-oil-white wine and marinate for 2 hours.
  8. Prepare the barbecue.
  9. Peel the onion, chop it finely.
  10. Cut the 17.6 oz. apricots in half and chop them.
  11. In a nonstick skillet, heat 1 tbsp. tablespoon of olive oil.
  12. Throw in the onion, fry it for 3 minutes.
  13. Add the chopped apricots, the rest of the white wine and the brown sugar.
  14. Cook for 10 minutes. low heat.
  15. Keep warm until serving.
  16. Drain the meat, eggplant, onions.
  17. Cut the apricots in half.
  18. Thread on lamb skewers, eggplant with bacon, white onions and half apricots alternating.
  19. Place the skewers on the barbecue grill and cook for 10 minutes, turning often.
  20. Serve with the hot sauce and a seasonal green salad.
  21. recommended wine: a red rib-du-luberon