Sauce Piquant

Step 1

In a small saucepan over medium heat, combine the shallot, wine, and vinegar, and bring the mixture to a boil. Cook until the liquid is reduced by 3/4, to a little over 1/4 cup.

Step 2

Reduce the heat, add the reconstituted Demi-Glace Gold®, bring to a low simmer, and cook for 10 minutes, until the sauce coats the back of a spoon.

Step 3

Stir in the cornichons, capers, and herbs. Season to taste with salt and pepper. Finish by whisking in the butter until it has melted into the sauce.