Sauce à la Régence

Ingredients

• 3 décilitres Rhine wine
• 1 décilitre mirepoix (vegetable base of carrot, celery, onion), cooked in advance
• 25 grammes raw truffle peelings
• 8 décilitres demi-glace (rich brown sauce, half meat glaze)

Instructions

1. Reduce the Rhine wine by half.
2. Add the cooked mirepoix and raw truffle peelings (or truffle essence if out of season).
3. Add the demi-glace.
4. Bring to a gentle boil and simmer for 5 minutes.
5. Pass through a fine-mesh strainer (étamine).