Demi-Glace For Great Steak Sauce

October 25, 2006 2 Comments

Demi Glace For Great Sauces

How to Make the Very Best Sauce for Steak

My youngest daughter who is just 6 years old has to do a report at school on what her favorite food is. Most of the kids are reporting on macaroni and cheese, pizza, pasta with butter but Maddie is going to talk about filet mignon with demi glace sauce. Yeah, one of the oddities of being the Reluctant Gourmet’s daughter.

Not that Maddie is an adventurous eater, especially when it comes to meats (she doesn’t even like hamburgers) but for some strange, unexplainable reason she loves steak, especially filet mignon with a rich brown sauce I make with demi-glace.

If you have spent any time on my web site, you will see I love to make sauces for beef, sauces for chicken, sauces for fish, hey, I just like to make sauces. I really believe anyone can learn how to sauté a chicken breast or grill up a strip steak, but if you want to serve your family and friends a meal that’s going to really “wow” them, you need to serve it with a rich, lush, delicious sauce.

Whether it’s using my 5 Step Method for Preparing Quality Brown Sauces or Making an Incredible Pan Sauce, you need to start with the right ingredients. Most of the ingredients you already have at home including butter, shallots (or onion), red wine, some fresh or dried herbs (fresh are better) depending on the sauce you are making but the one ingredient you most likely don’t have is demi-glace.

Why? Because real demi-glace is a pain to make at home. You need pounds of veal and beef bones and you better have a lot of time on your hands reducing the brown stock to a glace without burning it. This is why professional chefs are always reducing stocks in their kitchens so they always have demi and other stock reductions on hand to prepare those rich, velvety sauces.

Restaurant Quality Demi Glace is Available

There are a several well received commercial demi-glace products now on the market. Williams Sonoma has a demi-glace, but they also have a Marsala sauce that is prepared from demi-glace that is very good.

Below are a selection of some of the most popular demi glaces I could find being sold at Amazon. I have tried them all and they are all good but different in ingredients, cost and to some taste. I think it’s important you look at each one, read about it, check out the reviews and determine which one is right for you.

What’s so amazing about having these commercial demi glace product available now, I can now make restaurant quality sauces in less than 20 minutes that are as good as any that I’ve been served in some very good restaurants. Check out my Grilled Steak with Peppercorn Sauce or Wild Mushroom Sauce. And if you ever thought about making a classic, restaurant quality Marsala Sauce, you’ll need demi-glace.

 

Last modified on Fri 6 January 2017 4:16 pm

Comments (2)

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  1. Rob Allee says:

    I know what you mean, I made some demi, which I am very proud of, and added some reduced pomegranate juice, over filet mignon, my kids loved it, not counting my wife and mother-inlaw.
    Good demi is hard to make, time consuming, but very rewarding when you use it.
    “In the orchestra of the kitchen, the Saucier is the soloist”
    -Fernand Point

  2. Liam Price says:

    Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.

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