Champagne is not necessary for this sauce, but be careful to select a fairly austere white wine with relatively high acidity (such as Coteaux Champenois, Muscadet, Chablis, or Sancerre). If the ham used in the mirepoix is too salty, soak the slices in cold water for 30 minutes. The flavor of the sauce can be made more assertive by sweating the ham and mirepoix in
Much of the character of this sauce comes from the mushroom cooking liquid or mushroom essence, so avoid trying to alter it by finishing the sauce with strongly flavored ingredients. The sauce is enhanced by wild mushrooms.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.