Basic Process for Any Sauce

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Basic Process for Any Sauce

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Ingredients

  • 1/4 cup aromatics & vegetables (mirepoix, shallots, garlic, herbs (chopped))
  • 1 cup wine (liquor or a mix with vinegar (3 parts wine to 1 part vinegar))
  • 1 1/4 cup liquid (stock or cream)
  • 2oz butter

Directions

1. Saute vegetables until translucent in olive oil or fat from sauteed meat.
2. Add herbs and spices.
3. Add wine, vinegar or liquor (flame if using liquor) and reduce to "au sec", i.e. half the original quantity.
4. Add stock. Reduce to "nappe", i.e. can coat the back of a spoon. Strain.
5. Optional: Add cream, then garnish.
6. Optional: Add brandy, mustard, lemon juice.
7. Top with butter, salt and pepper to taste.

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