Easy Recipe Finder
Recipe Feeder
mirepoix
2 parts onion
1 part celery
1 part carrot
white wine
thyme, bl. pepper, bay leaves
roasted chicken stock
demi-glace - white wine
cornstarch slurry
=Caramelize mirepoix well, add white wine and herbs, reduce to 1/4 inch in pan. Add chicken stock, reduce until desired flavor develops. Tighten with cornstarch slurry and finish with several ladles of white wine demi-glace. Adjust seasoning.
The amount of white wine used for a new sauce is ~2/3 amount of desired finished sauce
2 parts onion
1 part celery
1 part carrot
white wine
thyme, bl. pepper, bay leaves
roasted chicken stock
demi-glace - white wine
cornstarch slurry
=Caramelize mirepoix well, add white wine and herbs, reduce to 1/4 inch in pan. Add chicken stock, reduce until desired flavor develops. Tighten with cornstarch slurry and finish with several ladles of white wine demi-glace. Adjust seasoning.
The amount of white wine used for a new sauce is ~2/3 amount of desired finished sauce