Ingredients

  • 4 teaspoons olive oil
  • 4 small shallots, peeled and finely chopped
  • 4 medium cloves garlic, peeled and finely chopped
  • 4 teaspoons black peppercorns, cracked
  • 1 ½ teaspoons kosher salt
  • ¾ cup duck-and-veal demi-glace (see note)
  • 4 teaspoons sherry vinegar
  • 6 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped Italian parsley
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      157 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 33 milligrams cholesterol; 286 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

One cup

Preparation

  1. Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
  2. Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.
  • Duck-and-veal demi-glace is available at specialty food stores, or call 1-800-DARTAGNON to order.

10 minutes

Dining and Cooking