To 1 litre (1¾ pt or 4½ U.S. cups) Mayonnaise add 80 g (3 oz) finely chopped shallot which have been cooked and completely reduced with 1½ dl (5 fl oz or ⅝ U.S. cup) white wine, 3 tbs melted Meat Glaze and 1 tbs chopped chives. Season the sauce with a touch of Cayenne or milled pepper.

This sauce is suitable for serving with cold meat.