- n. sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
“I ordered the NY steak, topped with blue cheese, shiitake mushrooms with a red wine demi-glaze with seasonal veggies.”
“Appetizer of mako medallions in a ginger-honey dipping sauce, and entrée of rack of lamb with a Burgundy demi-glaze and foie gras truffle butter mashed potatoes.”
“I took it out of the oven, set the beef aside, strained the sauce, added demi-glaze, and reduced by 1/3.”
“I did add some of the demi-glaze that I still had in the fridge though.”
“I changed the venison sauce from cranberry to wild mushroom because, well, I had the mushrooms for the rice and I wanted to use up the demi-glaze in the fridge.”
“After it is cooked and dished, stir some demi-glaze into the sauce, pour it on to the meat and garnish with potatoes _château_.”
“Add salt, pepper, three dessert-spoonfuls of demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of butter.”
“Take two spoonfuls of demi-glaze and heat it with some mushrooms and a little madeira.”
“After that, place the beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the vegetables and let it boil up.”
“Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together; then add two large table - spoonfuls of demi-glaze, some salt and pepper.”
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