Serves 1
Directions
- 1Sweat the shallots in hot butter without browning.
- 2Add tomato paste, white wine and water and simmer for 10 minutes.
- 3Off the heat, add the finely chopped pickles and mustard.
- 4Season with salt and pepper and serve with chopped parsley.
Ingredients
- 2 échalotes
- 30 g beurre
- 10 cl vin blanc
- 10 cl eau
- 1 cas concentré de tomate
- 5 cornichons
- 1 cas moutarde
- persil
- sel
- poivre
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