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 so as not to completely muffle the taste of the flavor base. The flavor of the finished sauce can be enhanced with freshly chopped thyme, savory, or marjoram.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.