Chablis,(Name of Red wine) 480ml
Shallots, minced 2nos
Thyme, fresh 3 sprig
Mushroom, trimmings 115gr
Bay leaf 1no
Demi glace or jus de veau 480ml
Maitre d’Hotel butter, chilled 60gr
1/- Combine the chablis, shallots, thyme, mushroom and bay leaf, reduce by half.
2/- add the demi glace and reduce the mixture by half again. Strain the sauce and reserve.
3/- At service. Adjust the seasoning with salt and pepper to taste and monte au beurre with the butter.