veal demi glace- how to use?
Just was gifted with a Williams-Sonoma jar of Veal demi-glace. I'm definitely going to use in risottos, but how else can I use it? Any ideas?
Demi glace can be used for sauces, usually with meat/game. A little goes a long way. You can always dilute it with some cream, or add things like mushrooms/tart berries (like redcurrant jelly/herbs to make a scrumptious sauce.
If you have a french cookbook, you can find all of the derivative sauces that can be made from the demi-glace mother sauce. Robert sauce (mustard), etc. Bordelaise, Mushroom, etc.
Or just use your imagination. Fresh cherries, a little red wine reduction, and demi over grilled tenderloin is very good.