Reform Sauce



Oil                                                                       15 ml

Onions                                                                 25 g

Peppercorns                                                         10

Bay Leaf                                                              5 g

Vinegar                                                                50 ml

Redcurrant jelly                                                    50 g

Demi-glace                                                           500 ml

Cooked beetroot                                                   50 g

Eggs                                                                     2

Gherkins                                                              50 g

Cooked mushrooms                                             50 g

Cooked tongue                                                     50 g



  1. Peel the onions and cut them into fine dice then fry them in oil until lightly coloured.
  2. Add the crushed peppercorns, bay leaf and vinegar and reduce by half.
  3. Add the redcurrant jelly and demi glace and simmer 10 minutes.
  4. Strain, adjust the consistency and seasoning.
  5. Add the cooked beetroot, egg white, tongue, gherkins and mushrooms cut into julienne, to the sauce and re-heat.

Note:  This sauce is served with lamb cutlets.