Incredible Sauce for Beef, Lamb, Chicken or Duck
Here’s another beautiful sauce to serve with meats and poultry using a demi-glace as a base and building off of it. If you are not familiar with demi-glace, click on the link to learn more about it. It is the base ingredient for many of the most famous classic French sauces and a great addition to stews, braises and soups.
What’s the Difference Between Beef/Veal Demi-Glace & Chicken Demi-Glace?
Classic demi-glace is made with a combination roasted beef and veal bones. It basically is a rich brown sauce with a few other ingredients that is reduced in half (demi). The sauces you prepare with demi-glace typically are served on beef, pork and lamb.
Chicken based demi-glace, also called Jus de Poulet Lie, is simply a rich brown chicken stock that is also reduced by half bound with starch to be used when you need a lighter sauce that won’t overpower what your are serving.
If you are preparing chicken, duck, veal or even some pork dishes, you may want a lighter chicken based sauce that adds flavor but is takeover the flavors of the meat.
Restaurant Demi Glace and Jus de Poulet Lie Now Available Online
Both demi-glace and jus de poulet lie are now available as commercial products by a few manufacturers. This means you can make restaurant quality sauces like this peppercorn rosemary sauce in 30 minutes or less instead of the hours and hours it would take to make the demi glace from scratch.