Sauce Hussarde: Glace de Viande Method

Name: Sauce Hussarde: Glace de Viande Method
Yield: Yield: 1 cup (250 milliliters)
Ingredients: white wine; onion; garlic clove; small bouquet garni; ham; parsley; butter; horseradish; shallot; glace de viande; tomato coulis

Preparation info

Yield:
1 cup

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Prepare the shallot-onion–white wine reduction as described for the classic method, which should produce about 5 tablespoons