Cooking and Baking

Supper club emergency! Bitter Demi-glace!

I am making a juniper berry Demi glacé for supper club tonight to go with venison. I soaked the berries in brandy over night and burned the alcohol off in the sauce. Second third ingredients were honey and the veal demiglace. As I taste the sauce has a bitter aftertaste. I need to try and save this. Any suggestions on counteracting this bitter taste?? Help!!!

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed