The Charcutière Sauce is a finished sauce made with onions, mustard, white wine and chopped cornichons, simmered in a basic demi-glaze. This sauce is an ideal accompaniment for grilled pork and other meat dishes.
- 1 quart demi-glaze
- ½ cup onions (chopped)
- 2 tablespoon butter
- 1 cup white wine
- 2 teaspoon dry mustard
- ½ teaspoon sugar
- 1 teaspoon lemon juice
- ¼ cup cornichons (chopped)
In a small bowl, combine the sugar and lemon juice, and stir until the sugar is dissolved.
In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown.
Add the wine, heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by two-thirds.
Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
Strain through a mesh strainer, add the mustard and the sugar-lemon mixture. Garnish with chopped cornichons and serve right away.