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Burgundy Demi

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Nutrition Facts

Serving Size: 2 oz
Amounts Per Serving
Calories 110
Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g  
Cholesterol 5mg 2%
Sodium 650mg 27%
Potassium 35mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Sugars 1g  
Protein 2g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 76 oz.
Serving Size: 2 oz

Ingredients

Amount Ingredients
1 jar Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate
1 1/2 cups Water
2 cups Burgundy Wine

Recommended Product: 1263 Master’s Touch® Demi-Glace Sauce Concentrate

Alternate Product Options: 9662 Gold Label Demi-Glace Sauce, 1291 Whisk & Serve® Demi-Glace Sauce Mix

Directions

  1. Combine water and Burgundy wine and bring to a rapid boil; reduce heat.
  2. Immediately add 1 jar of Master’s Touch® Demi-Glace Sauce Concentrate and mix with a wire whip until sauce is smooth and thickened; remove from heat.

Chef's Tips

This is a flexible sauce that offers many variations. You may replace the Burgundy with Madiera, Marsala or Port wines. Whatever variation you choose; this classic wine sauce goes well with any grilled, roasted or sauteed meat.

May substitute: 2 quarts of prepared Whisk & Serve® Demi-Glace or 1 (64 oz) pouch of Gold Label Demi-Glace for the Master'sTouch® Demi-Glace.

Recipe By

SPOTLIGHT

Local seafood, rice and produce abound in Lowcountry cuisine, the signature fare of the coastal regions of South Carolina and Georgia. The estuaries are rich in marine life, making fresh shrimp, crabs and oysters the stars of many Lowcountry dishes. Frogmore Stew, for example, is a traditional Lowcountry seafood boil with shrimp, corn on the cob, sausage, red potatoes and ham. Benne (sesame seed) Oyster Soup, She-Crab Soup and Gumbo are also ubiquitous. The region’s most important crop, long-grain rice, serves as the foundation for such iconic dishes as Hoppin’ John, Pilau/Chicken Bog and Charleston Red Rice. Condiments play an essential role in Lowcountry fare, with pickled vegetables, relishes and chutneys served alongside meat and seafood. Okra, pears, peaches, figs, tomatoes and Jerusalem artichokes can be found not only in these condiments, but in stews and other one-pot meals common to the region. With influence from Africa, France, England and the Caribbean, Lowcountry cuisine brings a unique melting pot of flavors and techniques to the Southern table. 


Southern cuisine is diverse in style, ingredients and techniques—so consider a range of traditional dishes as inspiration for your newest “comfort food” menu items. Here are some ideas to get you started.

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BRANDED PRODUCTS

PROPRIETARY PRODUCTS

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  • Chow Chow Relish

*Products are customized; please contact your Custom Culinary® representative for more information. 


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AUTHENTIC VOICE

Read about the culinary history of jambalaya from Mike Speranza, CEC, and learn how to adapt this classic dish to your menu. View blog post >>

 

 



FlavorIQ® from Custom Culinary® is a revolutionary approach to product development. Our four-step process delivers fast, intelligent menu innovations to meet your needs. Click here to learn more about Custom Culinary® and FlavorIQ®.



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