3 hand crafted finishing sauces that pair perfectly with our Prosciutto Wrapped Pork Fillet
fig and thyme sauce
Ingredients
1 cup fig jam
90ml apple cider vinegar
1 tsp ginger powder
1 tbsp fresh thyme leaves 0r 1 tsp dried thyme
Method
Place all the ingredients into a small saucepan and warm gently over low heat. Simmer, stirring occasionally, until the ingredients are mixed through. Place into a jar and allow to cool to room temperature. Store sauce in the refrigerator.
Balsamic Glaze
Ingredients
2 cups balsamic vinegar
1 tbsp honey
1 garlic clove
2 bay leaves
1 rosemary sprig
Method
Place all the ingredients into a small saucepan and bring to the boil over medium heat. Reduce the vinegar by at least a half. For a very thick glaze, reduce to half a cup. Allow to cool to room temperature, remove the garlic and herbs and pour the glaze into a small jar or bottle.
Creamy Mustard Sauce
Ingredients
4 tbsp dijon mustard
2 tsp caster sugar
2 tbsp white wine vinegar
1/2 cup sour cream
Method
Place mustard, sugar and vinegar into a small bowl and whisk to dissolve the sugar. Add the sour cream and whisk to mix through. Use immediately or store sauce in the refrigerator.
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