MLawton wrote:It certainly consisted of Dijon Mustard and butter and possibly very finely minced shallots...maybe Brandy
Maybe it's Sauce Diable. Easy to make if you have some demi-glace on hand.
SAUCE DIABLE
2 Tbs white wine
2 Tbs white wine vinegar
1 Tbs finely chopped shallots
1-1/4 cups demi-glace
2 tsp tomato paste
pinch of cayenne pepper
2 tsp Worcestershire suace
a little chopped canned pimento (opt.)
2 Tbs butter
Wine, vinegar, shallots in saucepan, cook gently to soften shallots.
Reduce to 3 Tbs.
Stir in demi-glace, tomato paste, cayenne, Worcestershire.
Cook 2 min.
Remove pan from heat.
Stir in pimento if using.
Stir in butter in small pieces.
DEMI-GLACE
1/3 cup chopped lean bacon
1/4 cup butter
1 small onion, chopped
1 small carrot, finely diced
1 shallot sliced
1/2 cup flour
2-1/2 cups good brown stock
4 mushrooms
Bouquet garni
1 Tbs tomato paste
1 Tbs sherry (opt)
s&p
Saute bacon in butter.
Add prepared vegetables, fry gently w/o browning for 3-5 min.
Stir in flour, cook slowly so flour gradually browns and becomes russet color. (Can take up to 30 min. Stir occ. Take care not to scorch the roux.)
Gradually stir in stock.
Add mushrooms and bouquet garni.
Bring to boil, stirring.
Skim foam.
Simmer gently for 30 min.
Add tomato paste, sherry, and seasoning.
Simmer for a further 10-15 min.
20 minutes before end of cooking time, add abt 2/3 cup extra strong stock and continue to cook to desired consistency.
Add a TBS of Madeira or sherry at the end, if desired.