Warm and melt the jelly.
Blanch the shallots well and refresh.
Add the shallots to the jelly with the remainder of the ingredients.
Cut a little fine julienne of orange zest, blanch , refresh and add to the sauce.
Serve with cold ham.
Ingredients
- Port, 2 table spoons
- Lemon juice, 3 slices
- Redcurrant Jelly, 100 milliliters
- Shallots (chopped), 5 grams
- English Mustard, 1 table spoon
- 1 Orange Juice
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method
RECIPE METHOD: