demi glace

[Chef #1506162]

tv show too fast to write down:
what is demi glace in Robert Irvines"Peppercorn NY strip and mushrooms". Sure the recipe is on foodnetwork, but it does not say anything about the glace in the recipe. I remember mushrooms, cream? It sounds so tasy: HELP. thanks

[Isabella's Can Opener]

Here is a ton of recipes to try to fit the bill...
http://www.food.com/recipe-finder/all/demi-glace

Not knowing what recipe you saw it is hard to tell which one would work best for you. I would try to reduce it to what you are cooking and base the glace from there.

[DrGaellon]

Demi-glace, from the Kitchen Dictionary:

A rich espagnole sauce, that is slowly cooked with beef stock and madeira or sherry until reduced by half, resulting in a deep meaty flavored glaze. This intensely flavored reduction is used as a base for producing wonderful, rich, velvety sauces and soups.

From Wikipedia:

Demi-glace 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 used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.

For reference, sauce espagnole is:

The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.

[DrGaellon]

This is the recipe you're looking for, and it does call for demi-glace.

http://www.foodnetwork.com/recipes/robert-irvine/peppercorn-demi-ny-strip-steak-with-olive-oil-poached-mushrooms-recipe/index.html

I know I can buy pre-made demi-glace in the soup section of my local gourmet grocery.

[Isabella's Can Opener]

Dontcha love how those cooking shows can reduce a whole day of cooking down to one sentence? I hate canned stuff but I would go that route in a heartbeat with this one.

[duonyte]

I've seen demi-glace at Whole Foods also.