By littleturtle on May 07, 2007
"Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace"."
Serving Size: 1 (1963 g)
Servings Per Recipe: 1
"This glaze recipe is one that I won't be without now that I have tried it. I used homemade beef stock and Merlot for the wine. Reduced it until it got on the thick side, and used it for sauce with my steak dinner. Before serving it I did add some butter mixed with a little flour to make it a little thicker and give it a nice sheen. It was delicious and will be used often! Thank you for sharing this one with us Littleturtle! Linda"
"Thank you so much for this wonderful simple recipe!! I was in a bind and needed veal demi glace for a meal and couldnt find it in the stores, I used your recipe and it made my recipe delicious!!"
"thank you for sharing this is the better than the fancy restaurants... I make for my filets..."