Brioche Sauce
By: Anonymous
Published: Thursday, February 11, 2010 - 6:28am

Ingredients




1 onion, diced
1 bay leaf
2 cloves
2 cups white wine
1 lt cream
1 lt demi-glace
cup diced brioche

Preparation

1 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. 2 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.