Brioche Sauce

Michael Allemeier's sophisticated take on bread sauce. Smooth and creamy with magnificent depth of flavour - excellent with poultry and game
Brioche Sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus 25 mins infusing
  • Effort: medium



  • 50 g butter
  • 1 onion, diced
  • 1 fresh bay leaves
  • 2 cloves
  • 475 ml dry white wine, such as Chardonnay
  • 950 ml whipping cream
  • 850 ml demi-glace sauce, (see Cook's Notes)
  • � loaf brioche, (about 225g), diced
  • salt, and freshly ground black pepper

Tips and Suggestions

Demi-glace sauce is a rich brown sauce often used by chefs. It is made by boiling down clear stock with espagnole sauce - stock that has been thickened with a brown roux, diced vegetables and tomato purée. As an alternative, you could get away with using good quality home-made meat stock that has been boiled and reduced. Add a splash of Madeira or sherry for richness.


1. Melt the butter in a large heavy-based saucepan over medium-low heat. Add the onion, bay leaf and cloves, and gently fry for 4-5 minutes until the onion has softened.

2. Add the white wine and bring to the boil. Simmer briskly until reduced by half.

3. Pour in the cream and bring to a simmer. Remove from the heat and leave to infuse for 15 minutes.

4. Add the demi-glace and bring to the boil. Stir in the brioche, remove from heat and leave to stand for 10 minutes.

5. Beat until smooth using a hand-held blender. Push through a sieve into a clean pan. Season with salt and freshly ground black pepper.

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