Lemon and Shallot Sauce

Lemon and Shallot Sauce
  • 1/3 cup
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 3 Tbsp.
    (45 mL)

    lemon juice

  • 3 Tbsp.
    (45 mL)

    ketchup

  • 4

    shallots, chopped

  • 1/4 cup
    (60 mL)

    chicken broth

  • 1/4 cup
    (60 mL)

    Maple syrup

  • white pepper to taste

Preparation

In a bowl, combine the lemon juice with other sauce ingredients.

In a frying pan, seal the pork medallions and set aside.

Deglaze the pan with the sauce and boil down approximately 2 minutes.

Return the pork medalions to the frying pan and continue cooking 1 to 2 minutes.

Before serving, cover the bottom of the plates with sauce over and top with the medallions.

Source: Les fruits soleil