HOME > Chowhound > Home Cooking >

Discussion

Any recipe ideas for demi glace?

I just received two jars of Williams Sonoma demi glace (one beef, one poultry) for Christmas. I've never used it before, so I'm not sure what I can do with it. Is it only for sauces? Can it be used with wine? Will it work in a slow cooker?
Any advice appreciated!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. jYou can use the demi glace sauces as is.....beef demi glace over a special piece of beef or bison etc.... poultry demi glace for a special cut of veal. The demi glace sauces can also be used for a base for many other sauces. For example, I made a demi-glace sauce and then added a 1/2 cup of Port for a Port Sauce to go over the Rib Roast I cooked for Christmas dinner. If you have cookbooks with traditional French recipes you will find lots of ideas for your demi-glace sauces. Enjoy!

    1 Reply
    1. re: Deborah

      Thanks Deborah. I'm looking forward to trying out some ideas. I'll be sure to look through some French cookbooks.

    2. Demi glace is a concentrated, refined, form of stock. While it could be used any place where you would use stock, including in a slow cooker recipe, is usually used near the end of the cooking process, either as the base for a special sauce, or to enhance an existing one. In other words, use it where you want to add an extra 'meatiness' to the dish.

      paulj

      1. I'm sure "More Than Gourmet" won't mind you using their recipes for Williams Sonoma products. They have a nice starting collection of recipes using all sorts of demi glaces here: http://www.morethangourmet.com/recipe...

        1 Reply
        1. re: Caroline1

          Thanks for posting that link, Caroline 1, I've bookmarked it-- didn't know there were so many flavours of demi glace!

        2. I make a killer Osso Buco that uses demi glace. It calls for veal demi glace, but I think you can use beef. I strongly recommend that you make the risotto that accompanies the recipe. Very delicious!
          http://www.epicurious.com/recipes/foo...

          1. Thanks for all the suggestions. I finally tried the poulty demi-glace last night in a chicken marsala recipe. It was delicious! I'll try the beef demi-glace next time.