Poor Man's Sauce

Ingredients

• 75 grams roux brun (brown roux)
• 0.75 liter consommé ordinaire or fond brun (ordinary consommé or brown stock)
• 4 tablespoons vinaigre de cornichons (gherkin vinegar)
• 3 échalotes (shallots), minced and blanched thoroughly
• 1 tablespoon persil (parsley), chopped
• 1.5 tablespoons ciboulettes (chives), chopped
• 3 tablespoons chapelure blonde (fine blonde breadcrumbs)
• 4 pinch poivre (pepper)

Instructions

1. Make a fresh roux brun (brown roux) with 75 grams. Add three-quarters of a liter of ordinary consommé or brown stock, along with the gherkin vinegar. Simmer for 7 to 8 minutes.
2. Remove from heat and finish the sauce with the thoroughly blanched shallots, parsley, chives, breadcrumbs, and a generous pinch of pepper. Stir to combine.