Derek Carver wrote:
> On a recent trip to France I was served a delicious liver dish in a 'sang de
> betrave' sauce. It's deep red looked wonderful on the plate, and was a superb
> accompaniment. But I can't figure out the best way to achieve this rather
> thick sauce.
>
> It gave the appearance of being reduced (maybe with some sugar) and stirred
> into the pan juices in which the liver had been cooked.
>
> My problem is how to get the juice in the first place. It seems that one could
> boil raw beetroot and then reduce the liquid (adding sugar, maybe, as I said)
> or
> One could boil beetroot and liquidise the whole thing (but I think that might
> make the sauce cloudy, which it wasn't - not that that matters if the flavour
> is there), or
> Maybe one can buy cans of beetroot juice (we don't have a juicer ourselves and
> I admit we've never seen it on sale - not that we've looked up till now).
>
> So if anybody has any experience of working with beetroot juice I would
> certainly be grateful to be set on the right path.
>
> Derek
> (Oxshott, Surrey, UK)


Oddly enough, Barb Schaller (a legendary beet hater) has a lot of
experience making beetroot juice. If she see's this message she'll
probably reply.

Meanwhile,
Slice or finely chop the beet roots. (there's no need to peel them).
Put them in a saucepan and just cover with water, and simmer until they
are soft. Mash them up a bit if you didn't chop finely enough to begin
with. Let stand until cool enough to handle, then pour into large
strainer lined with cotton mulsin cloth and collect the liquid. Gather
the corners of the cloth and slowly twist into a ball to squeeze out
most of the juice. (if you use cheesecloth instead of muslin, squeezing
will result in cloudy juice, but mulsin is woven a lot finer and I
usually squeeze it when I'm juicing crabapples, etc.)

This will make a horrible mess in your kitchen.

You're gonna reduce this, and serve it with liver??? :-P

Best regards,
Bob