Sauce Godart: Glace de Viande Method

Name: Sauce Godart: Glace de Viande Method
Yield: Yield: ¾ cup (185 milliliters)
Ingredients: mirepoix mixture; white wine; mushroom essence; glace de viande; butter

Preparation info

Yield:
¾ cup

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Prepare the white wine–mirepoix mixture and reduce it by half as described for the classic method. Add 6 tablespoons (90