INGREDIENTS:4 oz. shallots 3 oz. leeks 5 cloves garlic 24 oz. Idaho® potatoes ½ oz. butter 16 oz. white wine 64 oz. chicken stock as needed, parsley sprigs as needed, thyme sprigs ½ small bay leaf as needed, white peppercorns 12 oz. heavy cream as needed to finish sauce, butter as needed to finish sauce, chives 2 oz. celery DIRECTIONS:Chop shallots, leeks and garlic into small pieces and cut the potatoes into 1-inch cubes. In medium sauce pan, sweat down the vegetables in butter. Do not ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.