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
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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