Prepare the infusion as described for the classic method, but replace the demi-glace with jus, clear stock, or consommé. This mixture will be considerably more acidic than the same sauce made with demi-glace. In some cases, this acidity is desirable, and the mixture can be left as is. Otherwise, additional stock or jus can be added to taste. Decorate the sauce with blanched whole tarragon leaves.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.