Classic Basic Demi Thickened Veal Chicken Demi Gla

When making our Demi-Glaces or Thickened Veal, whisk the mix into warm water (not hot) and it will dissolve very easily. Continue to stir until it is simmering and cook out for 5-10 minutes. Once the Basic demi is made then it is time to start creating.

THE 50/50 DEMI-GLACE
It happens to all chefs sometime or another – you need more demi- glace to go round! Hence the ‘50/50’ came about.

We now have a growing number of chefs who regularly extend their stockpot using our jus and demi-glaces. It not only standardises their jus but it also allows them more time to cook.

To make the ‘50/50’: Once you have strained off your stockpot into a suitable saucepan you can just whisk the jus or Demi-glace straight in.

Making your sauces in advance:

Do you make your sauces in advance of service? I always did when I was in the kitchen, sweating shallots, reducing wine, reducing the chicken stock and then adding the cream.
If I make a chicken cream sauce now I still go though the motions but now I do not have to reduce the stock. So sweat off the shallots, thyme, peppercorns, add the wine and reduce but then just add the cream and enough Essential Cuisine Chicken Stock Powder to taste. Within minutes you will have the perfect sauce, which of course you will strain and leave for Ron.

13/12/2007|