Easy Sauce Hussarde
The thing with French cooking is that each sauce is named according to the exact ingredients and ratio of those ingredients in it – change one thing and you have a different sauce with an entirely different name. Even with that in mind, however, I substitute left and right when I'm making a sauce, merely because I don't stock all ingredients like a restaurant kitchen and want things quick and easy. I say all this merely for the purists in our midst who would be fairly quick to point out that this is not a true Sauce Hussarde, merely because I call for shallot, whereas it “should†be both shallot and yellow onion, and I also play fast and loose with the ratios of shallot, butter, ham, and garlic. Makes 2 cups.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 clove garlic minced
- 2 tbsp butter
- 1 tsp horseradish
- 2 large shallots finely chopped
- 7/8 cup white wine
- 7/8 cup demi-glace
- 1 tbsp tomato puree
- 6 tbsp chicken stock
- 2 oz cured ham chopped (parma ham, prosciutto, etc)
- 1 tbsp parsley finely chopped
- Carbohydrate 35.5713465465849 g
- Cholesterol 99.291696822162 mg
- Fat 30.1371934600363 g
- Fiber 0.718874987817117 g
- Protein 21.7476926907569 g
- Saturated Fat 16.7684238257168 g
- Serving Size 1 1 Serving (484g)
- Sodium 1013.02097161914 mg
- Sugar 34.8524715587677 g
- Trans Fat 2.11776997820921 g
- Calories 527 calories
Gently saute the shallot in the butter until translucent. Add the wine and reduce by half. Add demi-glace, tomato puree, chicken stock, garlic, herb stems, and half of the ham. Gently simmer for 30 minutes. Strain through a fine mesh sieve or a piece of cheesecloth. Stir in the remaining ham, horseradish, and parsley and spoon alongside red meats.
