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French · Sauce / condiment
Matignon
A melting fondue of carrot, onion, celery and cured ham stewed in butter and lifted with Madeira. Spread over a roast or fillet before wrapping or braising, it seasons the meat from the outside in.
- YieldServes 6 · About 300 g, enough to coat a roast or fillet for 6
- Hands-on20 min
- Total38 min
- Difficulty
Ingredients
- 125 gcarrot, outer red part only, peeled
- 125 gonion, peeled
- 50 gcelery, strings removed
- 100 graw cured ham, such as Bayonne or prosciutto, in one thick slice
- 1 sprigthyme, leaves picked
- 1 leafbay leaf, crumbled
- 30 gunsalted butter
- 50 mlMadeira
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