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RGENCE SAUCE (Recipe)

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RGENCE SAUCE (Recipe)



Coarsely dice 100 g lean ham cut 1 onion into quarters; melt 50 g butter into a saucepan and cook the ham and onion without letting them brown. When the onion is almost cooked, add 1-sliced shallots. Deglaze the pan with 1 dl Gravess wine; reduce by two-thirds, then add 2 dl (generous) white chicken stock. Reduce further until the sauce coats the back of a spoon, then strain.


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