Demi glaze sauce

Looking for dinner ideas? Try making this quick and easy demi-glace. You will love making this homemade sauce or meat stock to serve over meat for dinner. #dinnerideas #dinnerrecipes #dinnerdishes #familydinnerideas #supper #supperideas

Demi-glace is one of the restaurant's secret weapons. Virtually all high-end restaurants use it. Now you can too.

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Learn to make classic sauce Robert, a French sauce made with onions, mustard and white wine simmered in a basic demi-glace to perfection.

Listen to Anthony Bourdain and start cooking like a pro in the kitchen.

DEMI-GLACE ~~~ traditional demi-glace is made from reduced espagnole sauce and brown veal stock. quick demi-glace is a reduced simpler version of brown veal stock. recipe gateway: this post's link goes for the quick version + a walk w/traditional http://www.saveur.com/article/Recipes/Demi-Glace veal issues? many chefs prefer the superior flavor of humanely raised veal. questions? a 411 post can be found at http://www.nytimes.com/2007/04/18/dining/18veal.html?pagewanted=all&_r=0 [France]…

Demi Glace (sometimes spelled Demi Glaze) is a rich brown sauce often used as a base in demi glace sauces. Read our article to find out to cook with demi glace.

Demi-glace is the secret to fine cooking. It takes ordinary sauces and makes them memorable, makes them exceptional, makes them immortal.

BALSAMIC GLAZE The glaze can also be made ahead of time and stored in a covered container at room temperature for several days. ½ cup balsamic vinegar ⅓ cup dark brown sugar 1 teaspoon molasses ⅛ teaspoon salt 1. Make the balsamic glaze by combining the balsamic vinegar, brown sugar, molasses, and salt in a small saucepan. Place over medium/low heat and heat the mixture until bubbling, then simmer for 5 minutes. Remove from the heat and cool.

Demi-glace is a rich brown sauce that is typically made with stock, espagnole sauce, an herb sachet, and a splash of dry sherry. Spoon it over steak, duck breasts, chops or to enhance other sauces.