Brioche Sauce

Yield: 6 servings

Preparation time is 35 minutes

Ingredients

• 1 onion, diced
• 1 bay leaf
• 2 cloves
• 500 millilitres Pelee Island Chardonnay white wine (16 fluid ounces)
• 1 litre cream (32 fluid ounces)
• 1 litre demi glace (30 fluid ounces)
• 500 millilitres diced brioche (1 1/2 cups)

Directions

1. Sauté one diced onion with one bay leaf, two cloves in fresh butter.
2. Add the white wine and reduce by half. Add the cream and simmer, let sit for 15 minutes to steep.
3. Add the demi-glace. Bring to a boil and crumble in a quarter loaf of Brioche, let sit for ten minutes. Puree with hand blender and strain. Season.