Brioche Sauce

7 ingredients
2 steps

Ingredients

  • 1 onion diced
  • 1 bay leaf
  • 2 cloves
  • 2 cups white wine
  • 1 cream
  • 1 demi-glace
  • brioche cup diced

Directions

  1. 1
    In heavy-bottomed frying pan, melt the butter over a medium-high heat and saute the diced onion with the bay leaf and the cloves for a about 5 minutes. Add the white wine and reduce the quantity by half. Add the cream and simmer over a low heat for 5 minutes. Let the sauce sit for 15 minutes to steep.
  2. 2
    Add the demi-glace. Bring the liquid to a boil and crumble in a quarter of the loaf of Brioche, let sit for a further 10 minutes. Puree the sauce with hand blender and strain. Season. Serve with poultry.

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