Originally Posted by like2cookluv2eat
Can someone PLEASE tell me what a Labouchere sauce is.
I cannot find a recipe for it anywhere. I have searched online, and in the book store.
Ultimate goal is to make STEAK LABOUCHERE, similar to the same named dish at COPELANDS restaurant. I am assuming this dish is french in origin but historical to New Orleans.
Labourchere sauce is literally translated, butcher sauce. It is made with shallots, creole mustard (about 1 tsp), pickle juice or vinegar (about 1 tbsp), beef consumme, and sherry added to a roux starter of flour and butter. Season to taste. Let it thicken, and serve over steak.
You can find the recipe for butcher sauce on other sites to get exact measurements. Enjoy!