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    You are in: Home / Recipes / Vanilla Infused Beet Sauce Recipe
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    Vanilla Infused Beet Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    chef_matt85's Note:

    I was going through a recipe collection some guy put together called vanilla vogue or something, and I was hoping for some creative uses for vanilla, and all it was was desert recipes. Feeling rather let-down, I just came up with this as my idea of what vanilla vogue should be. This a savory sauce, meant to be used as accompaniment to a nice steak, or a delicate scallop dish. If you serve it with a steak, beef up the spiciness, maybe with a small handful of black peppercorns or a small Thai chili.

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    Units: US | Metric


    1. 1
      In a medium sauce pan, saute the shallot till browned.
    2. 2
      Add the vanilla, bouquet, and chili, saute some more.
    3. 3
      Add the beets, cook till there's some color on the bottom of the pan, but don't burn it.
    4. 4
      Add the broth and lime juice, simmer for 5-10 minutes, 'till the beets are fully cooked.
    5. 5
      Remove the bouquet, place everything else in a blender or food mill, puree.
    6. 6
      Pass through a chinois or a fine mesh strainer.
    7. 7
      Season to taste.

    Ratings & Reviews:


    Nutritional Facts for Vanilla Infused Beet Sauce

    Serving Size: 1 (46 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 19.3
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 16.9 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.9 g
    Sugars 2.3 g
    Protein 0.7 g

    The following items or measurements are not included:

    vanilla beans

    bouquet garni

    vegetable broth

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