Sauce Hussarde: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

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.