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 few commercial demi-glace products on the market. Williams Sonoma has a demi-glace, but they also have a Marsala sauce that is prepared from demi-glace that is pretty good.

The product I like the best and has elevated my cooking the most of any commercial product on the market is Demi Glace Gold. I met the owners of the company who makes this stuff years ago at a Food Trade Show in New York and have not stopped using their product since.

This product is amazing. So amazing, 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.

If you want to buy Demi Glace Gold, I suggest you check out the links below that take you to Amazon. Not only do they have the best prices on the Internet, they have the complete selection of More Than Gourmet products. This is a great product. One you should check out for yourself.

Last modified on Mon 31 October 2016 7:45 am

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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