Brioche Sauce

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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