Demi-glaze I Made It

Demi-Glaze

chuckieb 10 years ago
I wanted a nice 'gravy' to go with Joce's Stuffed Pork Tenderloin recipe and Tina had pointed me towards a couple of recipes she has and so a couple of days ago I started this operation and made her
Quick Beef Stock For Use In Sauces
I bought a box of Campbell's beef broth and followed all other instructions to the T. Used fresh thyme.
Smelled heavenly....let it cool down and put it in a mason jar for a couple of days until the weather cooled down enough I felt I could use the oven again. :)
So yesterday I used the Beef stock in Tina's
Demi Glaze Quick Method
Can you say 'over the top amazing'? I seriously have never made or ever had such a fantastic 'gravy' before. It is simply top notch. A lot of effort, but something that I would make a double or triple batch of and then freeze in portions in my freezer. And something definitely to put out for dinner guests to impress!
I used diced bacon and I didn't make a herb bouquet but I did throw in a good bunch of fresh thyme and a big bay leaf. Skipped the parsley.
I couldn't give this recipe higher praise. I was really impressed. Kudos Tina and thank you so much for sharing this most amazing recipe.
Flag
Good4U 10 years ago said:

What a great pic and nice review of Tina' recipe Janet. I have bookmarked this one and I will hopefully try it very soon:)

Flag
mommyluvs2cook 10 years ago said:

I have seen demi glaze at William Sonoma and it was EXPENSIVE!!!!! I've never thought to make it myself, and sounds easy, especially since I already have beef stock in my freezer. Looks good :)

Flag
NPMarie 10 years ago said:

Just beautiful:) I'm sure a good homemade veg stock would work?

Flag
chuckieb 10 years ago said:

I LOVE the Williams-Sonoma stores ML2C. Don't have them in Canada. I actually emailed them and told them they should open a store in Ottawa! :) This is an exquisite sauce. Do try.
Marie....with my son being Vegetarian I certainly tried to sub veg broths and such. To be honest...you can do it. And it'll taste nice. But truly.....it's not going to get the full effect as if you used the beef stock. There is a difference in richness. But.....that being said...it will totally elevate the vegetable based gravy stock. :)

Flag
NPMarie 10 years ago said:

Thanks Janet for your input! I'll have to give it a try:)

Flag
frankieanne 10 years ago said:

I've bought demi glaze before and it certainly is expensive. It does make a huge difference in a gravy though. I didn't even know there was a recipe for it. Thank you for showing us!

Flag
notyourmomma 10 years ago said:

So happy the Demi Glaze Quick Method worked out well for you, Janet. I loved those classes. I took an intensive 16 week cooking class with Maryalice LaForest at her store "The Stock Pot". I still have some of the kitchenware I purchased from her store. She was before her time, combining classes with a kitchen ware store in 1976/77. Her venture failed after a few years, but her cooking techniques were invaluable to me over the years. I learned french bread (bought the french bread pans and a Henckel bread knife), learned risotto (bought the copper bottom saute pan), learned stock from scratch (we started with beef bones and progressed to demi glace~~~bought the huge stock pot) made bolognese sauce "so authentic Mario Batali would cry" (bought the hand painted pasta bowl) flambeed crepe suzette (bought the special crepe pan) made madeleines (Read Proust !!! and bought the madeleine pans), made a Gruyere and Spinach Souffle (bought the souffle dish---which I just had to dispose of, it developed a crack in the side....crying inside but it got a lot of use in 35 years). She taught us how to make home made pasta, creme anglaise, genoise cake, how to butcher a duck for duck ala orange, the five mother sauces, poaching eggs, fish fumet, frenching lamb chops. It was a phenomenal crash course in the art of Continental Cooking. I cried when I realized I had left my french bread pans in Cincinnati when I moved home. Haven't found any like them since. Of course this was when I was dating the chef (just like my daughter now) and I worked at Rollande et Pierre (salad girl) and Le Pompano (garde manger). My daughter HATES to cook and can't understand why every meal can't be at a restaurant. The two dishes I got a fail grade was risotto (watery, HORRORS) and duck ala orange (sauce too reduced and jellied, breast overcooked). I have retaught myself risotto and it is perfection, Duck has not been one of my priorities. I don't like duck. And the goofiest part of the classes was that I was on a liquid protein fasting diet for 12 weeks of class. I didn't EAT any of the dishes I learned). I lost 80 lbs. But like Oprah, I never learned how to stop the fasting diet and relearn a lifelong eating plan. I have yo-yo-ed above and beyond that weight,

Geesh forgive the trip down memory lane....but I shall say once again, Thank you Janet for the kindly review. I love the demi-glace method and it is a Mother of the sauces.

Flag
mommyluvs2cook 10 years ago said:

That class sounded like fun! I would love to do something like that one day!

Flag
chuckieb 10 years ago said:

Always love your food descriptions Tina. :) That cooking class sounds stupendous as does The Stock Pot store. I love stuff like that. Love, love, love. You were super fortunate to have had that experience. The Demi Glaze rocks. Period.

Flag