Up to my neck in demi-glace
So, I made a boat-load of demi-glace over the weekend and now I can't think of anything to use it in...
I am now taking recipe shout-outs!
Think along the lines of:
- Week night dinner
- For two people
- Quick and easy (per se)
What kind of demi-glace? Beef, veal or chicken? I've used the veal and beef demi-glace (from Williams Sonoma, as I've never tried making my own) in a simple sauce for pork tenderloin.
1/2 jar blackberry preserves
2 tbsp. demi-glace
dash of balsamic syrup (the vinegar works just as well)
1/4 stick butter, cut into small pieces
Simply combine all the ingredients in a small saucepan and heat thoroughly...unbelievable over a pork tenderloin, pork roast, or even broiled duck breast.
Thanks. I actually did freeze it and made enough to fill 3 ice cube containers. I was sort of in shock at how much I had once I was done.
I used the recipe from the Joy of Cooking..see "Marchand de Vin recipe". Sorry, I don't have the recipe on hand at the moment.
If I recall correctly it called for 1/2C madiera to 1C of demi. Add madiera to shallots and mushrooms (slice thinly) and let simmer for a few minutes til reduced to about 1/2 and then add demi and let simmer for 10 more minutes. Add butter and whisk before serving.