Hashed Sauce

Ingredients

• 100 g onion, finely chopped
• 4.5 tbsp shallots, finely chopped
• 300 ml vinegar
• 400 ml espagnole (brown mother sauce)
• 150 ml tomato sauce
• 1.5 tbsp lean ham, finely chopped
• 1.5 tbsp small capers
• 1.5 tbsp Duxelles (mushroom duxelles), dry
• 0.5 tbsp parsley, finely chopped

Instructions

1. Sweat the finely chopped onion and shallots in butter à blanc (without browning) over gentle heat. Moisten with vinegar and reduce by half. Add the espagnole and tomato sauce, then let simmer for 8 to 6 minutes.
2. Finish the sauce by stirring in the chopped lean ham, small capers, dry Duxelles, and chopped parsley. This sauce is equivalent to sauce Piquante and serves the same preparations.