Hussard Sauce

Ingredients

• 2 onions
• 2 shallots
• 4 decilitres white wine
• 4 decilitres demi-glace (rich brown sauce reduction)
• 2 spoonfuls tomato purée
• 2 decilitres white stock (fond blanc)
• 80 grams raw lean ham
• 1 garlic clove
• 1 bouquet garni (herb bundle: bay, thyme, parsley)
• horseradish
• parsley

Instructions

1. Melt butter in a pan and gently color the finely minced onions and shallots until they turn light golden. Deglaze with the white wine and reduce by half.
2. Add the demi-glace, tomato purée, white stock, raw lean ham, crushed garlic clove, and bouquet garni. Let simmer gently for 25 to 30 minutes.
3. Remove the ham and pass the sauce through a fine sieve (étamine), pressing it through with the back of a spoon.
4. Reheat the sauce and finish by stirring in the ham (cut into small dice), a little grated horseradish, and a generous pinch of chopped parsley.