Boil the reduction and reduce by half.
Add the demi-glace and simmer for 5-10 min.
Season with cayenne and pass through a fine chinois.
Correct the seasoning.
Serve with grilled or fried fish.
Ingredients
- Demi-glace, 250 milliliters
- White wine, 1 table spoon
- Cayenne Pepper, 2 pinches
- Mignonette Pepper, 1 pinch
- Shallot or onion (chopped), 50 grams
- Vinegar, 1 table spoon
Share
method
RECIPE METHOD: