Italian Sauce

Ingredients

• 750 ml Demi-glace (reduced brown sauce) with tomato
• 4 tablespoons Duxelles (mushroom mixture), dried
• 125 g lean ham, cooked, cut into fine brunoise (diced)
• 1 tablespoon parsley, chervil, and tarragon, minced, combined

Instructions

1. Combine the tomato-flavored demi-glace with the dried Duxelles and finely diced lean ham. Cook together for 5 to 6 minutes.
2. Finish at the last moment with a tablespoon of mixed minced parsley, chervil, and tarragon.
3. Note: If this sauce is to be used for fish, omit the ham and enrich the sauce instead with a reduction of fish fumet (concentrated fish stock) made from that fish.