fine salt and freshly ground black pepper, to taste
30 g butter
15 g all-purpose flour
80 ml white wine vinegar
150 ml veal stock
Recipe preparation steps
Place the shallot, vinegar, and sugar in a small saucepan over high heat. Bring the mixture to a boil and reduce the volume to about half. Set aside.
Prepare a "sauce velouté": Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for a couple of minutes. Allow the flour to brown a bit. Gradually mix in the stock and the vinegar reduction. Bring the sauce to a low boil. Season with some salt and add some pepper.
Just before serving, off the heat, stir in the cornichon (gherkin) slices.