Sauce Godart: Unthickened Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Prepare the white winemirepoix mixture as described for the classic method. Replace the demi-glace with the same amount of jus, clear stock, or consommé. Mushrooms can be poached directly in the stock if mushroom cooking liquid is not on hand.