Sauce Piquant
3.0
(44)
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Author : More Than Gourmet
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
In a small saucepan over medium heat, combine the shallot, wine, and vinegar, and bring the mixture to a boil. Cook until the liquid is reduced by 3/4, to a little over 1/4 cup.
Step 2
Reduce the heat, add the reconstituted Demi-Glace Gold®, bring to a low simmer, and cook for 10 minutes, until the sauce coats the back of a spoon.
Step 3
Stir in the cornichons, capers, and herbs. Season to taste with salt and pepper. Finish by whisking in the butter until it has melted into the sauce.