What can I do with 500 ml of demi glace?
I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before.
In what types of preparations or recipes would I be able to get the best use out of this - i.e. for which 500 mL of demi glace is enough and the benefits from using it over regular beef stock are evident? Preferably something that I normally wouldn't be able to make without demi glace.
Best Answer
You can make some very good sauces, based on demi-glace.
- Bordelaise (if you add chopped shallots, red wine and a bit of marrow) (eat it with grilled beef, steak or pork)
- Robert (if you add chopped onions, vinegar and white wine, and a bit of mustard) (fits very well with grilled pork)
- Zingara (chop ham, mushrooms and truffle into tiny pieces) (You can mix this with tomato sauce and it goes well with beef tongue)
If you want to use demi-glace as it is, it fits very well with pork chops or lamb, hogget, or mutton.
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What can I do with leftover demi-glace?
Leftover demi-glace can be spooned over egg or roasted-vegetable dishes, or used to flavor soups.How do you use Knorr demi-glace?
This product can be used to make sauces like Madeira, Pepper, Mushroom and Burgundy. Knorr Demi-Glace is easy to cook. All you need to do is to add the powder in water, mix well and allow to boil, once boiled simmer for 3 mins by stirring constantly and the sauce is prepared.What is the difference between Bouillon and demi-glace?
How it compares: Both bouillon cubes and demi-glace are made from stock, but bouillon cubes are dehydrated and intended to flavor larger amounts of liquid.What is demi glace powder?
Demi Glace is a classic brown mother sauce. RC Demi Glace Sauce Mix is a light brown powder containing beef stock, vegetables, flour and other seasonings. When prepared with water, it yields a rich flavorful brown sauce. This product is also available without added MSG.The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
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