The Classic Forestierre Sauce
The Ball & Chain Grill
Salamanca Place
The Classic Forestierre Sauce
This is a classic recipe that has been on the Ball and Chain menu since it opened in 1974
250mls red wine
250mls well coloured brown beef stock
150g button mushrooms
100g diced bacon
pinch sugar
40g crushed garlic
75mls cream seasoning
50g plain flour
50g butter
Bring to boil stock and red wine.
Fry-off chopped garlic, diced bacon and sliced mushrooms in a little oil and reserve. In the same pot cook butter and flour to form a dark roux.
Gradually whisk in hot wine and stock mixture and cook through for a few minutes. Add cooked bacon, garlic and mushrooms and cream.
Adjust seasoning to taste.
Extracted from When we eat — a seasonal guide to Tasmania’s fine food and drink. ISBN 0-646-44132-9. Photography by Paul County. Read more here
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