Salmis Sauce

Preparation info
    • Difficulty


Appears in
My Best: Alain Ducasse

By Alain Ducasse

Published 2014

  • About


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


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.