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Categories:
apple cider apple cider vinegar garlic shallots bay leaves peppercorns chicken stock salt white pepper
Viewed: 30 - Published at: 8 years agoIngredients
- 2 cups apple cider
- 3/4 cup apple cider vinegar
- 1 head garlic, cut in half
- 2 shallots, quartered
- 3 bay leaves
- 2 dozen peppercorns
- 6 cups chicken stock
- Sea salt
- White pepper
Method
- To a heavy-bottomed saucepan set over high heat, add the apple cider and bring to a boil. Adjust heat to a simmer and cook until cider is reduced by half. Add vinegar and simmer until mixture is reduced by one-third. Add garlic, shallots, bay leaves, peppercorns and stock and return to a boil. Reduce by half, or until sauce is thick enough to coast the back of a wooden spoon. Season with sea salt and white pepper. Makes 2 1/2 cups demi-glace.
