The thing with French cooking is that each sauce is named according to the exact ingredients and ratio of those ingredients in it – change one thing and you have a different sauce with an entirely different name. Even with that in mind, however, I substitute left and right when I'm making a sauce, merely because I don't stock all ingredients like a restaurant kitchen and want things quick and easy. I say all this merely for the purists in our midst who would be fairly quick to point out that this is not a true Sauce Hussarde, merely because I call for shallot, whereas it “should” be both shallot and yellow onion, and I also play fast and loose with the ratios of shallot, butter, ham, and garlic. Makes 2 cups.
Gently saute the shallot in the butter until translucent. Add the wine and reduce by half.
Add demi-glace, tomato puree, chicken stock, garlic, herb stems, and half of the ham. Gently simmer for 30 minutes. Strain through a fine mesh sieve or a piece of cheesecloth.
Stir in the remaining ham, horseradish, and parsley and spoon alongside red meats.
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 271 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 99.3mg||31 %|
|Sodium 1013mg||35 %|
|Potassium 1044.6mg||27 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 34.9g|
|Protein 21.7g||31 %|
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Calories per serving: 527
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