This is a lively, sharp sauce that we might serve with calves’ sweetbreads, tongue or plain pork chops.
Melt the butter in a pan and sweat the shallots for about 5 minutes, until tender. Add the wine and vinegar, and boil hard to reduce until all but dry.
Add the Brown Sauce, simmer gently for 15 minutes, then strain. Stir in all the remaining ingredients except the butter. Taste and adjust seasonings, and reheat. Whisk in the chilled butter just before serving.
© 1990 Joyce Molyneux. All rights reserved.