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Porte Maillot Sauce

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“A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Nowadays, a quick pulse of the food proccessor would handle all of the shredding/mincing of the vegetables. If you make this sauce for a meat other than ham, you might need to adjust you seasonings upward.”
READY IN:
16mins
YIELD:
2 3/4 cups
UNITS:
US

Ingredients Nutrition

  • 12 cup carrot, peeled and shredded
  • 14 cup onion, peeled and cut into fine shreds
  • 12 garlic clove, minced
  • 14 cup celery, cut into fine shreds
  • 12 cup cauliflower, cut into fine shreds
  • 2 leaves lettuce, shredded (best with a good leaf lettuce)
  • 14 cup butter, no substitutions
  • 12 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
  • 12-34 cup dry white wine
  • salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)

Directions

  1. Melt the butter in saucepan.
  2. Add minced and shredded vegetables; simmer, but do not brown.
  3. When cooked, add lima beans and wine.
  4. Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham.

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