butter or oil 20 9onions, finely chopped 10vinegar 60 mldemi-glace, jus-liéé or reduced stock 250 mlEnglish or continental mustard 1 level tspcaster sugar 1 level tbsp 1 Melt the butter or heat the oil in a smallsauteuse. Add the onions.2 Cook gently without colour. Add thevinegar and reduce completely.3 Add the demi-glace; simmer for 5-10minutes.4…

VInegar 60 mlshallots, chopped 50 gdemi-glace, jus-lié or reduced stock 250 mlgherkins, chopped 25 gcapers, chopped 10 9chervil, tarragon and parsley, chopped half tbsp 1 Place the vinegar and shallots in a smallsauteuse and reduce by half.2 Add the demi-glace; simmer for15-20 minutes.3 Add the rest of the ingredients. Skim and correct the seasoning. May…

demi-glace, jus Iié or reduced stock 250 mlMadeira wine 2 tbspbutter, cold, Cubed (optional) 25 g 1 Boil the demi-glace in a small sauteuse.2 Add the Madeira; reboil. Correct the seasoning.3 Pass through a fine conical strainer. Gradually incorporate the butter, if required. Do not allow the sauce to reboil as the butter will split…

butter or oil 25 9onions, sliced 100 gvinegar 2 tbspdemi-glace, jus-lié or reduced stock 250 ml 1 Melt the butter or heat the oil in a sauteu2 Add the onions, cover with a lid.3 Cook gently until tender.4 Remove the lid and colour lightly.5 Add the vinegar and completely reduce.6 Add the demi-glace; simmer for…

butter or oil 25 9shallots, chopped 10gmushrooms, chopped 50gdemi-glace, jus-lié or 250 mlreduced stocklean ham, chopped 25 9tomatoes, skinned, deseeded, dicedparsley, chervil and tarragon, chopped 1 Melt the butter or heat the oil in a small sauteuse.2 Add the shallots and cook gently for 2-3 minutes, then add the mushrooms and cook gently for a…

butter or oil 25 gshallots, chopped 10 ggarlic clove,chopped (optional) 1button mushrooms, sliced 50 gwhite wine, dry 60 mltomatoes, skinned, deseeded, diced 100 gdemi-glace, jus-lié or reduced stock 250 mlparsley and tarragon, chopped 1 Melt the butter or heat the oil in a small sauteuse.2 Add the shallots and cook gently for 2-3 minutes without…

butter or oil 25 gonions, chopped into mirepoix 50 gcarrots, chopped into mirepoix 50gcelery, chopped into mirepoix 50 gbay leaf 1sprig of thymewhite wine 2 tbspvinegar 2 tbspmignonette pepper 5 gdemi-glace, jus-lié or reduced stock 250 mlcream 25 ml 1 Melt the butter or heat the oil in a small sauteuse.2 Add the vegetables and…

1 Start with roast gravy or reduced veal stock. Add 2 tsp tomato purée, a few mushroom trimmings anda pinch of thyme and simmer for 10-15 minutes.2 Stir some arrowroot diluted in cold water into the simmering gravy.3 Reboil, simmer for 5-10 minutes and pass through a strainer. Try something differentAdd a little rosemary, thyme…

Aglaze is a stock, fond or nage that has been reduced: that is, much otthe water content is removed by gently simmering. The solid residues, andall the flavour, stay in the glaze. Any kind of stock can be used, but it is important to be careful if usingmeat stock. Meat stock contains collagen; if the…