Italian Sauce

Back

Ingredients:
1/4 lb. mushrooms, finely chopped
3 shallots, finely chopped
1 Tbs. butter
1 Tbs. fine olive oil
1 clove garlic, minced
2 cups beef demi-glace (if using canned broth, reduce broth in half)
2 Tbs. tomato paste
3 Tbs. finely chopped smoked ham
1/2 tsp. anchovy paste
Black pepper to taste, freshly ground
2 tsp. fresh parsley, chopped
1 tsp. dried tarragon
1 tsp. thyme

Preparation:
In a saucepan, melt butter and add oil. Sauté mushrooms, shallots and garlic until mushrooms turn golden brown. Gradually stir in the demi-glace. Reduce by almost half. Stir in tomato paste and reduce heat. Add ham and anchovy paste. Add pepper to taste. Stir in parsley, tarragon and thyme. Cook for a couple minutes more.

Serving Suggestion:
Serve hot on pasta, veal, beef or vegetables.

History:
Roy Pingo taught a class on French Sauces at The Perfect Pan School of Cooking located in South Coast Plaza in January of 1985. Sauce Italienne was one of the recipes.