Recipes tagged with #demi glace
4 recipes
Brown Stock (Pork)
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
Prep: 0:30:00
Cook: 1:00:00
Medium
Stovetop Brown Stock (Vegetarian)
This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Tournedos of beef à la façon du chef
There is a lot to like about beef tenderloin. The tenderest of all cuts has myriad applications in haute cuisine and casual stylings alike.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Chicken Demi-Glace
you don't have to go to culinary academy to execute a restaurant style sauce.
Prep: 0:30:00
Cook: 1:00:00
Medium