A touch of tomato, some savory smoked ham, mushrooms, and herbs make this traditional French sauce a perfect complement to beef, lamb, pork, or chicken.
1 1/2 tablespoons unsalted butter
1 shallot, minced
4 ounces mushrooms, finely chopped
3/4 cup water
1 tablespoon tomato paste
2 tablespoons finely chopped smoked ham
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh chervil
1/2 teaspoon chopped fresh parsley
Salt and ground black pepper
Melt the butter in a small saucepan over medium-low heat. Add the shallots and cook gently for 5 minutes. Stir in the mushrooms and cook until the moisture released by the mushrooms has evaporated.
Add the Demi-Glace Gold®, water, tomato paste, and smoked ham, whisking to blend well. Simmer gently for several minutes, until the sauce reduces and thickens slightly, and stir in the herbs.
Season to taste with salt and pepper.