CHATEAUBRIAN SAUCE

Ingredients:

1 qt.           Demi-Glace

16 fl. oz.    Dry White Wine

2 oz.           Shallots, diced

4 oz            Butter

TT              Lemon Juice/Cayenne Pepper

Garnish     Tarragon, ripped up a bit

Procedure:

  

1. Rip up tarragon by hand and mix gently with lemon juice & cayenne pepper. 

2. Sauté shallots in butter until fragrant and translucent.

3. Deglaze with white wine then whisk in demi-glace until uniform in texture. Gently simmer for additional 3-5 minutes then take off of flame.

4. Pour into a non-reactive container, let cool and refrigerate for future use. For smoother sauce allow to cool thoroughly in sauce pan then strain through cheesecloth or fine mesh strainer into non-reactive container and refrigerate for future use. 

PREP TIME: 10-15 minutes

YIELD: 1 1/2 Quart

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