|
Ingredients
|
Quantity
|
|
Demiglace
|
1 litre
|
|
Mirepoix (carrots, onions, bacon scraps cut into small
cubes, fried and used to flavour stocks, sauces and braised meats)
|
400gms
|
|
Butter
|
120gms
|
|
Vinegar
|
150ml
|
|
Seasoning
|
|
|
White wine
|
300ml
|
|
Bayleaves
|
2
|
|
Thyme
|
1 spring
|
|
Peppercorns
|
20
|
Melt half the butter. Fry the mirepiox golden brown. Remove
excess fat. Add wine, vinegar, bayleaves and thyme. Reduce by half. Add the
demiglace and allow to simmer for 20-30 minutes. Add peppercorns and simmer for
a further 5 minutes. Correct seasoning and strain the sauce. Blend in remaining
butter in small knobs.
