Rosemary Peppercorn Sauce Recipe

November 3, 2015 0 Comments

Rosemary Peppercorn Sauce Recipe

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.

 

Peppercorn Rosemary Sauce Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 cup

Peppercorn Rosemary Sauce Recipe

Ingredients

2 tablespoons shallots, finely minced

1 ounce butter (1/4 stick)

1 tablespoon freshly ground peppercorns

1 sprig fresh rosemary, finely minced

3/4 cup red wine

8 oz demi-glace or chicken based demi-glace

Salt and pepper, to taste

How To Prepare At Home

Heat up a saucepan over medium heat. When hot, add the butter and shallots and sauté until the shallots are translucent - about 2 to 3 minutes.

Remove the pan from the heat and deglaze it with the wine. Return the pan back to the heat, add the cracked peppercorns and rosemary. Cook until the wine is reduced by half.

Add the demi-glace or chicken based demi-glace to the pan and stir or whisk to combine ingredients.

Continue reducing the sauce down until it is thick enough to coat the back of a spoon.

Optional - some chefs like to strain their sauces through a fine meshed strainer or cheesecloth at this point to make their sauces more refined. I don't but it is entirely up to you.

Taste the sauce and adjust seasonings with salt and pepper. Serve with beef, veal, lamb, chicken or duck depending on what demi you went with.

 

 

 

 

Last modified on Mon 31 October 2016 7:48 am

Filed in: Sauce Recipes

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