The sauce Hachée is a classic sauce attributed to Escoffier, and it exists in two distinct versions: one for meat and one for fish. If you’re a fan of my Poulet en Vinaigre, you’ll love this tangy sauce. It’s based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce. Just before serving, a garnish of capers, gherkins, and finely chopped ham is sprinkled into the sauce.

INGREDIENTS

Serves 4

• 20 g butter

• 70 g onions (finely chopped)

• 30 g shallots (finely chopped)

• 2 button mushroom (finely chopped)

• 100 ml wine vinegar ( white or red)

• 300 ml home style demi glace (or 500 ml brown stock reduce to 300 ml)

• 50 to 100 ml tomato coulis ( italian passata)

• 1 tsp capers (finely chopped)

• 1 tsp gherkins (finely chopped)

• 1 tbsp cooked ham (finely chopped)

• 1 tsp parsley (finely chopped)

• Pinch of black pepper to season

Mise en place

• Make sure that you have the demi glace or reduced stock ready before you start.

• Peel and finely chopped all the vegetables as well as the capers, gherkins, ham and parsley.

Method

1. Melt the butter in a small saucepan over medium heat then add the onion, shallots and mushrooms then leave to cook gently on low heat for 5 minutes or until the onions are almost cooked.

2. When done, add the vinegar, bring to a light boil and reduce for 3 to 4 minutes.

3. add the demi glace (or reduced stock) and the tomato sauce then bring to a light boil. Reduce on a light boil for 5 minutes or more until the sauce is thick enough to easily coat the back of a spoon.

4. Just before serving add the garnish of capers, gherkins, ham and parsley and serve immediately.