DEMIGLACE SAUCE RECIPE RECIPES

RED WINE MUSHROOM SAUCE RECIPE | FOOD & WINE

Red Wine Mushroom Sauce Recipe | Food & Wine image

You can make this sauce without butter or demiglace, but the texture will be quite thin. Amazing Steak Recipes

Provided by James Peterson

Yield makes about 2 cups

Number Of Ingredients 7

Ingredients

3/4 pound white or cremini mushrooms, thickly sliced, or wild mushrooms, halved or quartered, depending on size
2 tablespoons olive oil
2 cups full-bodied red wine, such as Merlot, Zinfandel or Rioja
1 medium shallot, minced
2 tablespoons prepared demiglace (see Note)
6 tablespoons cold unsalted butter, cut into small pieces
Salt and freshly ground pepper

Steps:

In a large skillet, sauté the mushrooms in the oil over high heat for about 10 minutes, until softened and fragrant.
In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter to make a thickened sauce. Season with salt and pepper and serve.

ESPAGNOLE SAUCE RECIPE | EPICURIOUS

Espagnole Sauce Recipe | Epicurious image

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."

Provided by EPICURIOUS.COM

Total Time 8 hr (includes making stock)

Cook Time 35 min

Yield Makes about 2 2/3 cups

Number Of Ingredients 10

Ingredients

1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf

Steps:

Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
*Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).

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FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE RECI…

An easy Filet Mignon recipe with Green Peppercorn Cream Sauce
From epicurious.com
Reviews 3.7

Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

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BEEF DEMI-GLACE RECIPE | MYRECIPES

Demi-glace, known more commonly in America as a "demi glaze", is a French brown sauce commonly used as a base for other sauces, such as the red wine reduction sauce noted here.
From myrecipes.com
Reviews 5
Calories 55 calories per serving

Skim solidified fat from surface of stock; discard fat. Place stock in a large saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam from surface as needed.

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PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

"Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine."
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine French
Calories 219 calories per serving

"First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak. "

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EASY TO MAKE CHICKEN DEMI-GLACE RECIPE - THEFOODXP

Do you know that Demi-Glace is basically a sauce that came from French cuisine and is made by simmering bones? You can also try this recipe using chicken wings or chicken bones. But today we are going to discuss this Chicken Demi-Glace recipe by using chicken wings.
From thefoodxp.com
Reviews 5
Total Time 790 minutes
Category Dips and Sauces
Cuisine American
Calories 106 kcal per serving

Once you see thick consistency, let it cool down. Then put it in the refrigerator or pour it in the ice tray to form the cubes.

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RIB ROAST WITH RED WINE DEMI-GLACE AND ROASTED WHITE ...

From foodnetwork.com
Reviews 4.2
Total Time 2 hours 30 minutes
Category main-dish
Cuisine european

When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.

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DEMI-GLACE RECIPE | ROBERT IRVINE | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 8 hours 30 minutes

When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.

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A CLASSIC DEMI-GLACE RECIPE

Apr 08, 2021 · A demi-glace is a rich, brown sauce based in French cuisine that is either used on its own or as a foundation for other sauces. It's not a gravy or stock, although the latter is used to make demi-glace. There are quite a few steps involved with making demi-glace…
From thespruceeats.com

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DEMI-GLACE - WIKIPEDIA

Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze."It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce …
From en.m.wikipedia.org

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Nov 01, 2015 · all chefs eventually will change a recipe. however this is a classical sauce. certain things do not ever change. shallots, red wine, lemon juice, demi glace and bone marrow are a must. if not you are making something else. place butter at the end of any demiglace sauce …
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EASY SHORTCUT DEMI-GLACE RECIPE - THE SPRUCE EATS

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BEEF TENDERLOIN WITH MADEIRA SAUCE RECIPE | LEITE'S CULINARIA

Dec 05, 2020 · The sauce was delicious as is, but I didn’t end up with 1/2 cup of pan drippings, so I used what I had and punted on the rest. Next time I’ll make a bit more of the beurre manié and add it until the sauce coats a spoon and has a little more body. I used almost 3 tablespoons of demiglace …
From leitesculinaria.com

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DEMI-GLACE RECIPE | ALLRECIPES

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SWEDISH MEATBALLS - DAMN DELICIOUS

Feb 21, 2014 · For the sauce I also added a couple teaspoons of each soy sauce and Worcestershire, 1/2 t onion & garlic powder, a pinch more nutmeg/allspice, and salted to taste. The sauce needed to thicken for about 10 minutes on low heat, which was fine since I wanted that oh-so-good fond that had formed on the meatballs get incorporated into the sauce.
From damndelicious.net

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BEEF DEMI-GLACE | CHEFSTEPS

Though the French canon does not technically categorize a demi-glace as a “mother sauce”—those sauces from which numerous others are derived—this sauce is, in fact, the springboard for many recipes and is commonly considered fundamental.
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EASY DEMI-GLACE IN HALF THE TIME | MYRECIPES

Jan 20, 2022 · Demi-glace is a classic addition to sauces, stews, and gravies, but the traditional recipe is time consuming and can be intimidating. This shortcut makes demi-glace easy to whip up and an instant improvement to all your winter cooking.
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JOHNNY'S DOWNTOWN

Johnny’s Downtown, opened in 1993, is similar to the original Johnny’s Bar on Fulton Road, featuring pasta, veal and fish. The setting, a refurbished 1860’s Warehouse District building, formerly a general store, is the drinking and dining spot of locals and business …
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COOKING WITH DEMI-GLACE | WILLIAMS SONOMA

When cooks had the luxury of time, depth of ﬂavor was achieved by making demi-glace. Demi-glace is the foundation for preparing many sauces and gravies, and enhancing the taste of soups, stews and risottos. Technically a classic French sauce, demi-glace is …
From williams-sonoma.com

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HOW TO CONVINCE AMERICANS TO EAT INVASIVE SPECIES ...

Dec 07, 2021 · Left to right: A demiglace sauce made from barberries as well; Paine roasts sunchokes, a tuber, to pair with the boar; dry rubbed and cooked to perfection, the ribs are ready to cut. Photos ...
From popsci.com

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