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Montérégie Style Demi-Glace
Demi-Glace Sauce Mix
Ingredients
| 500 mL |
Inspiration Demi-Glace Sauce |
| 75 g |
Butter |
| 250 mL |
Cooking Apples (Sweet & Crunchy), Peeled & Sliced |
| 30 mL |
Shallots, Finely Chopped |
| 85 mL |
Apple Cider Vinegar |
| 75 mL |
Maple Syrup |
| 250 mL |
Sour Cream or yogurt |
| 10 mL |
Parsley, Finely Chopped |
| To taste |
Salt & Pepper |
| To taste |
Calvados |
Preparation
Prepare the Inspiration Demi-Glace Sauce according to package directions. Set aside. Brown butter in a medium size sauté pan at high heat, add apples and cook until lightly coloured around the edge, then toss in the green onions. Deglaze with vinegar, reduce by half, add maple syrup. Remove the apples and set aside. Using the same pan, add prepared Inspiration Demi-Glace to the liquid and bring to boil. Add sour cream and parsley, adjust the seasoning and simmer 5 minutes. Add apples. Serve with breast of grain fed chicken or pork medallions.