Poulet Creole Mustard Demi Glace

(makes approx. 8 oz.)

  • 1 tbsp.  Olive Oil
  • 2 tbsp.  Chopped Shallots
  • Dash Creole Seasoning
  • 1 oz.  Cognac
  • 1 ½ tbsp.  Creole Mustard
  • 6 oz.  Bonewerks Culinarte Demi Glace de Poulet Classic
  • 1 tbsp.  Chopped Fresh Tarragon
  • 1 tbsp.  Heavy Whipping Cream
HEAT olive oil in sauce pan; add shallots, season with Creole seasoning, cook until soft. Add in Cognac and reduce by 50%.
STIR in Bonewerks Culinarte Demi Glace de Poulet Classic, Creole mustard, fresh tarragon and heavy whipping cream, simmer for 1 minute.