VIDEO. Star chef Pierre Gagnaire gives the recipe for his express sauce

He has known this sauce for a long time since he learned it when he was an apprentice. Since then, he has reworked it in his own way. Here is the express sauce from star chef Pierre Gagnaire. You will need: a spoonful of concentrated tomato, a spoonful of mustard, a quarter of a liter of white wine and a pinch of salt. “The three ingredients must be of quality” specifies the chef. In a saucepan, over medium heat, mix and cook these three ingredients “for ten minutes (…) until the wine is reduced”. Then add a quarter of a liter of cream and “a little butter”. Mix. The sauce is ready.

A sauce “rich, simple and inexpensive”

To accompany the sauce, you can for example opt for seasonal vegetables. In another pan, brown the vegetables. Leeks, spinach, cauliflower, mushrooms… Choose the ones you like. Add a pinch of tarragon. Today, the chef has chosen this dressing: he pours the sauce into a deep plate, then the cooked vegetables enhanced with a touch of “white pepper mill” and finally a poached egg. You can also add the sauce to “spaghetti, macaroni, gnocchi…” advises the starred chef. “Rich, simple and inexpensive”, Pierre Gagnaire’s express sauce has the advantage of being able to be kept refrigerated “a week without any problem”. “You can even freeze it” concludes the chef.