Pork Demi Glace with Cornichon Pickles & Tarragon
Loading...Serves Approximately 8 oz
Ingredients
1 tsp olive oil or clarified butter
1/3 cup dry white wine
2 Tbs chopped shallots
4 oz Glace de Veau Roasted Veal Stock Reduction
3 Tbs sliced cornichon pickles
2 Tbs heavy whipping cream
1 Tbs chopped fresh tarragon
Salt and pepper, to taste
METHOD
- Sweat shallots in oil, add wine; reduce by 50%.
- Stir in Glace de Veau Roasted Veal Stock Reduction and cornichon pickles. Bring to a simmer; add heavy whipping cream and tarragon. Season to taste with salt and pepper.
