Godard Sauce

Ingredients

• 4 décilitres Champagne or dry white wine
• fine mirepoix (diced vegetables) with ham
• 1 litre demi-glace (rich brown sauce reduction)
• 2 décilitres mushroom essence (concentrated mushroom stock)

Instructions

1. Reduce the Champagne or dry white wine by half, combined with a fine mirepoix with ham.
2. Add the demi-glace and mushroom essence. Cook gently for 10 minutes, then strain through a chinois (conical sieve).
3. Reduce the resulting sauce by approximately one-third, and strain again through étamine (fine cheesecloth).