Demi-glaced and confused

September 3, 2009 5:06 AM

What should I make with demi-glace?

I made 8 or 10 quarts of veal stock on Tuesday, and yesterday I slowly cooked it down to about 2 cups of demi-glace. (No, I didn't go all the way with blending it with sauce espagnole.)

What should I do with it now? I know of a few sauces to make, mainly involving the glace with browned mushrooms and shallots, and a splash of wine. Are there any unusual or interesting recipes involving demi-glace I should try?

posted by jacob to food & drink (13 comments total)

Anthony Bourdain in Kitchen Confidential says you can freeze demi-glace in ice cube trays for later use. Just a suggestion in case you dont get better answers, which is unlikely.
posted by evil_esto at 5:40 AM on September 3

When I made large quantities of stock and reduced it down, I would keep it in a small tupperware container in the fridge or freezer, and then any time I was cooking vegetables or making a soup I would add a couple tablespoons to the dish. It added wonderful depth of flavor to almost any dish, and it was a very comforting feeling to know I had some of it in the fridge.
posted by peacheater at 5:56 AM on September 3

Definitely freeze it - if you make ice cubes you'll want to put them in sealed bags or containers. A spoonful of demi-glace does wonderful things for most soups and stews. Anthony Bourdain's Les Halles Cookbook has lots of recipes calling for it. Really, any recipe using meat stock or broth will benefit from a little.
posted by leslies at 6:22 AM on September 3

Also combine with a roux for even more sauce variations.
posted by toastchee at 6:42 AM on September 3

Definitely keep frozen in cubes. A really good demi is an awesome secret weapon for quickly improving the flavour of anything.

But other recipes...

You could do tournedos Rossini. Filet mignon steaks, topped with foie gras (spare me the PETA crap), served with a Perigeux sauce (demi, madeira, truffles). But that might be a bit spendy.

Or you could go old school and do something in aspic?
posted by dirtynumbangelboy at 7:53 AM on September 3

Hell, just drizzle it as a finish on... almost anything. Eggs, steak, pork loin, potatoes... There really aren't any limits.
posted by Citrus at 8:07 AM on September 3

The Les Halles Cookbook is full of recipes with notes like "if you have some demi in the freezer, now's the time to add it."
posted by sanko at 8:12 AM on September 3

Well.. if you really want to make your friends stand on their heads and wonder simultaneously: what were you thinking? and can I get more of that? I've always found making a nice demi and mushroom gelato worked well... seriously.
posted by Nanukthedog at 10:57 AM on September 3 [2 favorites]

God that sounds delicious. MeMail me a recipe?
posted by dirtynumbangelboy at 11:19 AM on September 3

Hell no, post it here please!
posted by CunningLinguist at 12:16 PM on September 3

2nd'd to posting it here please
posted by chalbe at 1:16 PM on September 3

I'll check my notes when I get home. That's got notes for obvious reasons.
posted by Nanukthedog at 3:44 PM on September 3

Note: this is from notes. I haven't made this in at least 4 years... if I left something out, let me know. YMMV

Demi Gelato
Sear mushrooms (4oz.? chopped) and ½ shallot bay leaf and fresh rosemary. Get a good carmelization on the edge before flipping. Deglaze with a bit of white wine. (Possible additions: garlic, onion, replace wine with sherry or Pernod). Cook au sec. reserve liquor.

Combine mushrooms with 2oz. sugar & salt, pepper to taste and pulse in food processor. Remove and return to heat with reserved liquid. (think roux consistency). Add 2 oz Heavy Cream, 8 oz. whole milk, 8 oz demi.. bring just to a boil. Remove from heat and steep 20 min.

Whisk 4 yolks + 2 Tbs. sugar in a double boiler, slowly incorporate demi into custard, continually stirring (if it lumps it’s over). Push through china cap into ice bath. Stir continually while cooling (otherwise lumps again). Cool completely 3-6 hours.

Spin in 2-3 batches through Ice cream maker.
posted by Nanukthedog at 12:36 PM on September 8 [2 favorites]