This review is for the sauce only. I had prepared my tenderloins sous vide, and was looking for a sauce to complement the pork. I followed the recipe, with the exception of using a little milk in lieu of cream. This was exceptionally bland for us. I had to increase seasoning--I even added a packet of Herb-Ox No Sodium Beef bouillon, as well as salt and multiple grinds of pepper. I used the juice of an entire lemon, and used the honey as directed. Still not enough. I had used very high quality dried porcinis, and put the rehydrating liquid through a coffee filter to remove any grit. I used Hennessey for the Cognac, as well as good quality unsalted European style butter. After a LOT of tweaking of this recipe, it did finally come together. But not without huge alterations, finally including a generous dose of sambal oelek. I give 2 stars, just for the initial idea of a few ingredients. Without my adjustments, we would not have eaten this at all.
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This review is for the sauce only. I had prepared my tenderloins sous vide, and was looking...