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Home > Recipes > With Classic Roasted Chicken Demi-Glace
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Peppercorn Rosemary Sauce
Serves 4
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Ingredients:
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- 2 oz. (60 g) Butter
- 2 T. (30 mL) Shallots, minced
- 1 t. (5 mL) Black Pepper Corn, cracked
- ½ t. (2.5 mL) Fresh Ground Rosemary
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Sauté shallots, peppercorn and rosemary in butter for 1-2 minutes or until shallots are translucent. Add white wine and reduce by half. Add
Jus de Poulet Lié Gold®
and whisk until dissolved. Add enough water to reach desired sauce thickness and stir in additional butter if desired. Serve over grilled fish or poultry.
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