CookEat Recipe
Sauce Picard
A sharp brown shallot sauce with tarragon vinegar, demi-glace, cayenne and butter.
Method
Steps
Step 1
Have one and a half gills of finished demi-glace measured out. Warm and loosen only this portion following the reheating and serving directions in the linked Demi-glace recipe.
Step 2
Finely chop the six shallots. Put them in a saucepan with the half gill of tarragon vinegar and reduce over brisk heat until almost dry, taking care not to burn them.
Step 3
Pour in the prepared demi-glace portion and add the teaspoon of cayenne pepper. Mix well and boil for ten minutes.
Step 4
Add the half ounce of fresh butter a little at a time, mixing briskly as it is added. Use the sauce hot.
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