Sauce Piquante: Glace de Viande Method

Name: Sauce Piquante: Glace de Viande Method
Yield: Yield: 2 cups (500 milliliters)
Ingredients: butter; demi-glace; herbs; cornichons; glace de viande; white wine; vinegar

Preparation info

Yield:
2 cups

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Follow the procedure for the classic method, but add 3 tablespoons (45 milliliters) glace de viande