Rosemary-Garlic Chicken Demi Glace

(makes approx. 9 oz.)

  • 1 tsp.  Olive Oil
  • 1 tsp.  Chopped Shallots
  • 1 tsp.  Minced Garlic
  • ¼ tsp.  Finely Chopped Fresh Rosemary
  • 2 oz.  White Wine
  • 1 cup  Heavy Whipping Cream
  • 4 oz.  Bonewerks Culinarte Demi Glace de Poulet Classic
SAUTE shallots in olive oil until caramelized; stir in garlic, rosemary and wine. Bring to a boil; reduce by 50%. Stir in heavy cream; reduce by 50%. Stir in Bonewerks Culinarte Demi Glace de Poulet Classic and bring to a boil.
Optional: For a velvety consistency, the sauce may be strained.
NOTE: Use as any cream sauce or pasta sauce.