Piquante Sauce

500 MILLILITRES

Ingredients

Vinegar                                                               50 ml

Onions/shallots                                                   50 g

Demi-glace                                                          500 ml

Gherkins                                                             50 g

Chervil                                                                5 g

Tarragon                                                              5 g

Parsley (chopped)

Salt

Pepper

Method

  1. Peel the shallots/onions and cut them into fine dice then put them in a saucepan with the vinegar.  Bring to the boil and reduce by half.
  2. Add the demi-glace and simmer for twenty minutes.
  3. Add the finely chopped chervil, tarragon and parsley.
  4. Skim, adjust the seasoning and consistency.

Note:  This sauce is served with made-up meat dishes.

 

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