Unthickened Method from Sauces: Classical and Contemporary Sauce Making by James Peterson
Replace the demi-glace or called for in the classic method with a full-flavored brown chicken stock or jus. Taste the sauce before adding all the stock or jus s
Ingredients
- jus
- stock
- demi-glace
- brown chicken stock
- marjoram
- thyme
- savory
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