Equipment
Ingredients
Main
- 14 g unsalted butter, chilled
- 18 g shallots, finely chopped
- 60 ml white wine, dry
- 5 ml worcestershire sauce
- 120 ml chicken stock
- 17 g tomato paste
- 120 ml heavy cream
- 15 g mustard
- salt, to taste
- black pepper, freshly ground, to taste
Nutrition (per serving)
Method
Melt the butter in a saucepan over medium heat (175°C/350°F). Add the chopped shallots and cook for 1 minute while stirring until softened.
Pour the white wine into the pan. Simmer the liquid until it reduces to approximately 30ml (2 tablespoons).
Add the Worcestershire sauce, chicken stock, and tomato paste. Stir frequently and continue cooking until the total volume has reduced by half.
Whisk in the heavy cream and bring the mixture to a low simmer. Add the mustard, salt, and black pepper, whisking until the sauce is smooth and combined.
Chef's Notes
- For a smoother sauce, strain the shallots after they have softened and before adding the liquids.
- Ensure your white wine is dry; a sweet wine will alter the balance of the sauce.
- Don't rush the reduction steps. Slow reduction concentrates flavor and achieves the correct consistency.
- Taste and adjust seasoning at the very end, as Worcestershire sauce and chicken stock can be quite salty.
- The final sauce should have a rich, glossy sheen and coat the back of a spoon without being too thick.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 minute — Texture may change slightly upon thawing due to high cream content.
Reheating: Warm slowly over low heat while whisking to prevent separation.
