Svíčková sauce

At the beginning, after larding, you can tie the meat with kitchen twine to give it a cylindrical shape, so it looks better on the plate. Frozen bacon is easier to work with when larding meat. If you tie the spices and herbs in gauze, they will be easier to remove from the sauce, and you won't have to fish them out individually. Don't be afraid to discard a third of the vegetables before blending. In their full quantity, they have imparted their flavor to the sauce. If you were to blend all the vegetables into the sauce, the resulting taste would be too vegetable-heavy, and the sauce unnecessarily thick. Use fresh, full-fat cream. Low-fat 12% creams will curdle in the sauce. Grate only the yellow part of the lemon peel; the white part is bitter. Instead of beef chuck, you can use beef round. You can also use venison or deer leg. In that case, add 3–4 juniper berries to the bag with herbs and spices. If you want a richer sauce, use beef broth instead of water. Svíčková tastes best on the second day. For preparation, you will need gauze or a clean white cloth, kitchen twine, an immersion blender, and a sieve. Carlsbad dumpling is best suited for svíčková; you can prepare it at home according to Roman Vaněk's recipe. You can find the recipe on Rohlík Chef in the side dishes category.