A fresh vegetable sauce made of beets and shallots with a touch of dried herbs.
Sterilize the jar
Place in a pot of boiling water for several minutes to sterilize. Let dry with out wiping. Boil the joint.
Peel and slice the shallot.
Strain the beets and cut into cubes.
Sweat the shallot in olive oil until it becomes translucid.
Add the beets and salt and cover wth water. Add the dried herbs and the bouquet garni.
Simmer for 15 minutes.
Blend until perfectly smooth.
Check the seasoning. Add a little extra beet juice to thin, if needed.
Pour the boiling coulis into the jars and close tightly making sure the joint in properly in place.
Sterilize at 100° for 45 minutes.
«Ajustez la texture du coulis avec un peu de jus de betterave si vous le souhaitez plus liquide.»