Brioche Sauce

Photo: flickr user avlxyz

Ingredients

1 onion, diced

1 bay leaf

2 cloves

2 cups white wine

1 lt cream

1 lt demi-glace

cup diced brioche

Preparation

In heavy-bottomed frying pan, melt the butter over a medium-high heat and saute the diced onion with the bay leaf and the cloves for a about 5 minutes. Add the white wine and reduce the quantity by half. Add the cream and simmer over a low heat for 5 minutes. Let the sauce sit for 15 minutes to steep.

Add the demi-glace. Bring the liquid to a boil and crumble in a quarter of the loaf of Brioche, let sit for a further 10 minutes. Puree the sauce with hand blender and strain. Season. Serve with poultry.