Hussarde Sauce

• 1 tablespoon olive oil
• 2 tablespoons chopped shallots
• 1 anchovy fillet, crushed
• 2 teaspoons chopped garlic
• 1/2 cup finely chopped ham
• 1 teaspoon dry mustard
• 2 cups demi-glace

1. In a saucepan, over medium heat, add the oil.
2. When the oil is hot, add the shallots, anchovy and garlic.
3. Saute for 1 minute.
4. Add the ham and mustard.
5. Continue to saute for 1 minute.
6. Add the demi-glace.
7. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 4 minutes.
8. Remove from the heat and serve.

olive oil, shallots, anchovy fillet, garlic, ham, mustard, demiglace

Taken from www.foodnetwork.com/recipes/emeril-lagasse/hussarde-sauce-recipe.html (may not work)