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Chateaubriand Sauce |
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| Ingredients: |
1 shallot minced
2 tablespoons butter divided
1/2 cup white wine
1 cup demi glace
1/2 teaspoon fresh thyme chopped
1 teaspoon fresh tarragon chopped
salt and pepper to taste
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| Procedures: |
Sauté the shallot in 2 tablespoons of the butter over medium high until translucent.
Add the white wine and reduce to a syrupy consistency.
Add the demi glace.
Reduce until the sauce is thick enough to coat the back of a spoon.
Add the thyme, tarragon, salt, pepper and finish with the remaining 2 tablespoons of butter.
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| Notes: |
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2025-01-03: Added to our cookbook.
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01/03/2025
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