Sauce Piquante: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

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 to the white winevinegar reduction instead of the demi-glace. Finish with the chopped herbs, a tablespoon or two (15 to 30 milliliters) of coarsely chopped cornichons, and 1 ounce (30 grams) butter.