Sauce Hussarde: Glace de Viande Method

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


Prepare the shallot-onionwhite wine reduction as described for the classic method, which should produce about 5 tablespoons (75 milliliters) flavor base. Add 3 tablespoons (45 milliliters) glace de viande to the reduction, along with 1 tablespoon (15 milliliters) tomato coulis, 1 ounce (25 grams) chopped unsmoked cured ham, ½ garlic clove (crushed), and 1 small bouquet garni. Simmer, covered, for 30 minutes. Strain the sauce and finish it with the ham, horseradish, and parsley as described for the classic method. Thin if necessary with stock. Whisk in ounces (45 grams) butter.