Mousquetaire Sauce

Ingredients

• 1 litre Mayonnaise
• 80 grammes shallots, finely minced and completely wilted with white wine
• 1.5 décilitre white wine
• 3 cuillerées à soupe glace de viande (meat glaze), dissolved
• 1 cuillerée (heaping) chives, finely chopped
• pinch Cayenne pepper or freshly ground black pepper

Instructions

1. Combine the mayonnaise with the shallots that have been finely minced and completely wilted in white wine. Stir in the dissolved glace de viande (meat glaze). Fold in the finely chopped chives. Season to taste with a pinch of Cayenne or freshly ground pepper.
2. Note: The shallot may be passed through a fine sieve, and it is even preferable to add it to the sauce in the form of a purée.