Salmis Sauce

Name: Salmis Sauce
Ingredients: 2 pigeon hearts and livers; 2 sprigs chervil; 3 chives; ⅓ cup (80 ml) pigeon Jus*; 2 sprigs flat-leaf parsley; 1 tbsp (15 ml) Sherry vinegar

Preparation info

Difficulty
Easy

Appears in

My Best: Alain Ducasse

By Alain Ducasse

Published 2014

About

Ingredients

2 pigeon hearts and livers
⅓ cup (80 ml) pigeon Jus

Sauce
Gluten-free

Method

Finely chop the hearts and livers. Heat the pigeon jus in a sauté pan*, then bind* with the chopped hearts and livers. Chop the herbs and add to the jus. Remove from the heat and infuse* for 10 minutes. Add the vinegar and serve.