Sauce à la Hussarde (Onion, White Wine and Ham Sauce)

Ingredients

• 2 onions
• 2 shallots
• butter
• 4 décilitres white wine
• 4 décilitres sauce Demi-glace
• 2 spoonfuls tomato purée
• 2 décilitres fonds blanc
• 80 grammes lean raw ham
• 1 clove of garlic
• 1 bouquet garni
• a little grated horseradish
• a strong pinch of chopped parsley

Instructions

1. Colour the finely sliced onions and shallots well golden in butter.
2. Moisten with the white wine and reduce by half.
3. Add the sauce Demi-glace, the tomato purée, the fonds blanc, the lean raw ham, the crushed garlic and the bouquet garni.
4. Cook gently for 25 to 30 minutes.
5. Remove the ham, then pass the sauce through the tammy, pressing with the spoon.
6. Cut the reserved ham into brunoise.
7. Reheat the sauce and complete with the ham brunoise, a little grated horseradish and a strong pinch of chopped parsley.