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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Green peppercorn demi glace
Difficulty Level: medium
Recipe Id: SAUCE100

Green Peppercorn Demi- Glace

  • 1 tblsp. Chopped garlic
  • 1 tblsp. Sliced Shallot
  • 1½ tblsp. Green Peppercorn (canned in brine, drained)
  • ¼ cup red wine
  • 3 cups Veal Stock

1. Saute garlic and shallots in 1 tblsp. Olive oil until shallots are soft.

2. Add wine and reduce by half. Add Stock and reduce by ½.

3. Finish with peppercorns and salt to taste.


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