Herbs De Province Sauce

Herbs De Province Sauce

 For 10 Servings

Ingredients

1. Sherry dry sack   : 15 ml.
2. House wine white   : 1000 ml.
3. Butter solids   : 15 gm.
4. Milk- heavy cream   : 60 gm.
5. Eggplant   : 150 gm.
6. Garlic- fresh peeled   : 15 gm.
7. Parsley   : 1 Pinch.
8. Rosemary-rtu   : 1 Pinch.
9. Shallots   : 60 gm.
10. Thyme- rtu   : 1 Pinch.
11. Minor base- beef   : 5 ml.
12. Bay leaves   :1 No.
13. Demi- glace   : 225 ml.

Method

• Cut the eggplant into halves and brush with little oil.
• Roast skin up in a pre-heated oven for 25-30 minutes
• Cool and peel.
• Remove the skin and pulp; dice the meat into brunoise.
• Melt the burtter, saute onions and garlic until transparent.
• Add white wine  and reduce.
• Add 1/2 amount of the herbs and heavy crem; Reduce .
• Add demi- glace.
• Saute eggplants with the other half of the herbs in butter.Add it to the sauce and let it simmer.
• Add the sherry and chopped parsley at the end.
• Adjust seasoning and the consistancy.