Bing Cherry Demi-Glace

Brian S. Hale, Executive Chef,Monarch restaurant

March/April 2007

Yield:  2 quarts

  • 1 quart lamb stock
  • 1 quart veal stock
  • 1 cup bing cherries (dried)

Preparation:

Combine ingredients together in a pot and reduce by half. Strain through a fine mesh strainer. Remember to push as much juice out of the cherries as possible. If needed, adjust consistency with a grenadine slurry. 

Sign up for St. Louis Magazine's weekly dining newsletter to keep up with the latest in the local restaurant scene.
Or, check out all of our newsletters.