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Red Sangria Demi20 portions Vlad Briantsev (IG: @chef_briantsev) / Chef and Owner, Cookingwithvlad, Chicago, IL; Photo by Vlad Briantsev |
| • | 850 g. The Perfect Purée Red Sangria blend, thawed |
| • | 1000 g. veal demi glace |
| • | 1 g. xantham gum |
| • | 5 g. salt |
| • | 100 g. water |
| Method: | |
| 1. | Heat Red Sangria blend until simmer. |
| 2. | Blend in xantham gum. |
| 3. | Whisk in demi glace. |
| 4. | Reduce until napa or slightly thick. |
| 5. | Place over ice bath or use immediately. |
| 6. | Pair with duck breast, grilled white peaches and frisée salad with brioche croutons. |