Contributed by Heidi Geldhauser
Photo: Heidi Geldhauser
Photo: Heidi Geldhauser

Sauce du Clermont inspired by famed Parisian restaurant

I’ve been dreaming of the Sauce du Clermont on the steak frites at Tiny Lou’s. Any way you can get the recipe? I was told there were chicken (or duck) livers in it. Thanks. — Jeff Frenzel, Atlanta

Jeb Aldrich, Tiny Lou’s executive chef, was happy to share the recipe inspired by a famed Parisian restaurant. “I got the inspiration from Le Relais de l’Entrecote in Paris. Traditionally, their sauce is made with chicken livers. But we sell so much foie gras at Tiny Lou’s that I started incorporating it into the sauce instead of chicken livers.”

The good news is that if you want to make this recipe but can’t source duck livers, you can substitute chicken livers instead.

Aldrich added one more tweak to the recipe, stirring in chopped fines herbes at the end to keep them bright green.

Tiny Lou’s Sauce du Clermont

Tiny Lou’s Sauce du Clermont
  • 1 cup plus 2 tablespoons unsalted butter, softened, divided
  • 1/4 cup sliced shallots
  • 1/2 cup Noilly Prat
  • 1/2 cup white wine
  • 1/2 cup Porto Blanco
  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 1/4 cup plus 2 tablespoons cubed raw duck liver
  • Salt, pepper and fresh lemon juice
  • 1 1/2 tablespoons chopped fines herbes (parsley, tarragon, chervil and chives) 
  • In a large skillet, melt 2 tablespoons butter. Add shallots and saute over medium heat until translucent, about 3 minutes. Deglaze pan with Noilly Prat, wine and Porto Blanco. Bring to a boil. When liquid has reduced to one third, add cream, chicken stock and duck livers. Return to a boil, then reduce heat and slowly stir in remaining 1 cup butter, cut into cubes. Remove from heat and taste for seasoning, adding salt, pepper and lemon juice. Strain through a sieve and stir in fines herbes. Makes 2 cups.

Nutritional information

Per serving: One tablespoon: 89 calories (percent of calories from fat, 91), 1 gram protein, 1 gram carbohydrates, trace fiber, 9 grams fat (6 grams saturated), 42 milligrams cholesterol, 42 milligrams sodium.

From the menu of … Tiny Lou’s, Hotel Clermont, 789 Ponce de Leon Avenue, Atlanta. 470-485-0085. www.tinylous.com/

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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