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Need a sauce that works for lamb wellington and asparagus at the same time

post #1 of 18
Thread Starter 

I got these two courses as part of a standard multi course meal.

 

1)  Duck breast, grits, Duck demiglace, (some other garnishes)

 

2)  Lamb Wellington, Asparagus, (some other garnish)

 

I don't want to do a demiglace/glace type sauce with the lamb because, well, it would be two of the same kind of sauce.  Any thoughts?

post #2 of 18

bearnaise or romesco

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 18
Thread Starter 

I can't even begin to tell you what Romesco tastes or feels like, or the texture, or anything!  

post #4 of 18
What about a pink pepper hollandaise?
post #5 of 18

My ideal romesco's a bit thick, flavoured with red pepper, almonds, olive oil and some herbs, thickened with bread.  I think a hollandaise-based sauce or a pistou/pesto or something a bit thinner like a chimichurri-like sauce would work well too.

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #6 of 18
Thread Starter 

That sounds good too.  You guys have me thinking in the right direction now.

post #7 of 18
I was thinking about pesto as well, but that sounds like a lot of green on the plate. Maybe not a big deal depending on the garnish being used.
post #8 of 18
Thread Starter 

Well I'll use a golden or brick color gastrique to finish the plate too depending.  So colors can be adjusted.  I do like the Romesco-pesto-hollandaise idea however.

post #9 of 18

Hollandaise was my thought as well, but I would have added mustard.

The mustard is already in the Wellington, so do a play in that direction, as well as being a flavour easily paired with asparagus.

The fat of the emulsionsauce is also needed in my opinion, as well as the texture.

 

Edit:

Herbs as well to go with the lamb..

 

If you go for the salsa romesco, try it out with some leek / scallions in the style of the catalan Calcots. Could be a good idea for garnish, but the calcots with romesco is a dish on its own.

post #10 of 18

i would suggest bearnaise  or a mint mustard sauce

post #11 of 18

Paloise would be perfect IMHO.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #12 of 18

Kuan, I wrote an article on Romesco sauce for chef talk.

 

Romesco Sauce - Making Bell Peppers Shine
By Pete Posted 735 views 8 comments

 

I don't know that I would use Romesco for this application.  I think any of the many, many variations on Hollandaise would be a good fit as would a variation on Chimmichurri.

 

Capechef, glad you mentioned Paloise Sauce.  I was thinking a Bearnaise made with mint but I couldn't, for the life of me, remember the  name of that variation!

post #13 of 18
Quote:
Originally Posted by kuan View Post
 

I got these two courses as part of a standard multi course meal.

 

1)  Duck breast, grits, Duck demiglace, (some other garnishes)

 

2)  Lamb Wellington, Asparagus, (some other garnish)

 

I don't want to do a demiglace/glace type sauce with the lamb because, well, it would be two of the same kind of sauce.  Any thoughts?

Would it be possible to change the duck sauce to a fruited one?

Then a Bordelaise would be fine with the Wellington, or perhaps a mushroom ragout.

post #14 of 18
Thread Starter 

I am inflexible on the sauce for the duck.  Duck demi on grits?  OMG Ross it's like... like.

post #15 of 18
Thread Starter 

@cape chef has forgotten more about sauce than I will learn in my lifetime.  I looked up Paloise and it does sound good.  I am leaning toward a Hollandaise variation for sure.  It does make sense.

post #16 of 18

Definitely any creative hollandaise variation should work nicely.

post #17 of 18
Quote:
Originally Posted by kuan View Post
 

I can't even begin to tell you what Romesco tastes or feels like, or the texture, or anything!  

(Or, think tomato challenge)

http://www.nytimes.com/video/dining/1247466462909/tri-tip-steak-with-tomato-romesco.html

post #18 of 18

How about Gremolata?

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