Recipe type: Sauce
To serve with boiled or broiled beef and port roasts.
- 2 shallots, finely chopped
- ½ cup white wine
- ½ cup wine vinegar
- 1 cup espagnole sauce
- 2 gherkin pickles
- fines herbes made of: 1 tbsp. parsley, chopped, 2 tsp. each, tarragon and chervil
- On very high heat reduce to half the quantity the wine, vinegar and shallots.
- Add the espagnole.
- Bring to a boil and simmer about 10 minutes.
- Off the heat, add the pickles and "fines herbes".