Sauce Zingara Africaine (Espagnole, Demi-Glace, Mudhrooms, Mushroom Liqueur, Ham, Tongue, Truffles, Cayenne)
This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace. Sauce Zingara Africaine (Gypsy Sauce in English), may have originated from Sauce à la Zingara. Gypsy sauce is prepared using many of the same ingredients as à la zingara. Simpler versions of gypsy sauce, including commercial varieties, typically use a lesser amount of ingredients, such as tomato paste, Hungarian paprika, bell peppers and sometimes onion. Sauce à la zingara, sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. This versatile sauce is commonly served with meat such as veal, poultry and sometimes eggs. This version is closer to the Sauce à la Zingara, than the commercial varieties and uses a mushroom liqueur. There are a few varietes to choose from, some of which contain orange flavourings (such a mushroom cognac crusta). I prefer a porcini liqueur without the added sweetness as it leaves more options of what to serve it with.
¼ cup mushrooms, minced
½ cup dry white wine
2 oz (4 Tbsp.) mushroom liqueur
2 cups demi-glaze (500 mL)
1-2 tsp. cayenne pepper
2 oz (4 Tbsp.) cooked ham, julienned (25 g)
2 oz (4 Tbsp.) pickled tongue, julienned (25 g)
2 small truffles, shaved
1 Tbsp. butter, cold to finish (15 g)
sea salt
black pepper, freshly ground
In a small saucepan over medium heat, combine the mushrooms, wine, and liqueur, and bring the mixture to a boil. Lower the heat and simmer until the liquid is reduced by half.
Add the demi-glace and cayenne. Continue to simmer for about 10 minutes, until the sauce reaches the desired consistency.
Strain the sauce with a fine mesh seive and add the ham, pickled tongue and shaved truffles. Finish by swirling in the butter until it has melted. Season to taste with salt and pepper. Serve right away.
Makes about 2 cups.