Bresc BV

Dressing of poultry fond

Ingredients

2 dl
  • 1 dl poultry glace
  • 4 g thyme
  • 4 g Bresc Beemster garlic puree
  • 10 g Dijon mustard
  • 0.5 dl white wine
  • 0.5 dl water

Preparation method

Add the poultry glace, wine and the water. Add the remaining ingredients but do not allow to boil.