Thyme and bay leaf andouillettes with white wine sauce Ingredients: 40 g of butter - 1 - bay leaf - 1 - thyme pepper salt - 1 tablespoon of mustard - 1 tablespoon of - butter flour - 4 - andouillette - 4 - shallots - 50 cl of dry white wine from the Mâconnais.
Utensils： 1 Funnel The best funnels- 1 Ovens- 1 salad bowls 1 kitchen scales- 1 dish-
Total time:
45 min
Preparation:
10 min -
Cooking:
35 min
Phase 1
Preheat the oven to 180°C (thermostat 6).
Phase 2
Sprinkle a baking dish with chopped shallots.
Phase 3
Y dadd the andouillettes, then the bay leaf, thyme, salt and pepper and pour in the white wine.
Phase 4
Place in the oven and cook for 30 to 35 minutes, basting from time to time.
Phase 5
Remove the andouillettes and keep warm. Combine the cooking juices with the mixture of half butter, half flour and the mustard.
Phase 6
Coat the andouillettes with this sauce, sprinkle with chopped parsley and serve hot.
Utensils： 1 Funnel The best funnels- 1 Ovens- 1 salad bowls 1 kitchen scales- 1 dish-
Total time:
45 min
Preparation:
10 min -
Cooking:
35 min
Phase 1
Preheat the oven to 180°C (thermostat 6).
Phase 2
Sprinkle a baking dish with chopped shallots.
Phase 3
Y dadd the andouillettes, then the bay leaf, thyme, salt and pepper and pour in the white wine.
Phase 4
Place in the oven and cook for 30 to 35 minutes, basting from time to time.
Phase 5
Remove the andouillettes and keep warm. Combine the cooking juices with the mixture of half butter, half flour and the mustard.
Phase 6
Coat the andouillettes with this sauce, sprinkle with chopped parsley and serve hot.