Demi-Glace Gold from Williams Sonoma

dlk7 · January 29

Last night I made steaks with a wild mushroom sauce that my wife proclaimed "The best steak and sauce ever!!". Her's was a filet. Mine was a New York Strip, both with just salt and pepper. The sauce was made up of 2 tblsp butter, 2 tblsp minced shallots, 4 oz each baby portabellas, shitake, and white mushrooms sliced, 1 cup pinot noir wine, 1.5 oz Demi-Glace Gold from W/S, and 1/4 cup heavy cream. Melt butter in a sauce pan over medium heat, add shallots and saute until translucent, add mushrooms and cook until tender (5-10 minutes), remove mushrooms with a slotted spoon, add wine to sauce pan and boil until reduced by half, add the Demi-Glace Gold and whisk until dissolved, return mushrooms to the pan, add the heavy cream. Then just simmer another 5 minutes. This is an amazing sauce for any steak.

Eggcelsior · January 29

I love the Demi-Glace from W-S. I do a similar sauce when pan-searing chicken with sherry and thyme. I will need to try yours the next time I do steak. Thanks for posting.

Mickey · January 29

I have used it and love it.... Will try your way.

dockahn · January 29

Williams Sonoma does have some great sauces, they are pricy but many of them are well worth it. I will definitely give the wild mushroom sauce a shot. I highly recommend their Osso Buco Braising Base in my opinion it is their best.

(I am in no way affiliated with Williams Sonoma although they do receive a lot of my money)

Eggcelsior · January 29

Their braising sauces are awesome too. I like the 30-minute sauces like the Red Colorado sauce for quick-braising chicken breast or pork chops.I need to try it on the egg.

dlk7 · January 29

dockahn said:

Williams Sonoma does have some great sauces, they are pricy but many of them are well worth it. I will definitely give the wild mushroom sauce a shot. I highly recommend their Osso Buco Braising Base in my opinion it is their best.

(I am in no way affiliated with Williams Sonoma although they do receive a lot of my money)

Do you have a favorite recipe that uses the Osso Buco Braising Base that you would like to share?

HDumptyEsq · January 29

Anthony Bourdain has a recipe for beef stock and demi glaze in his "Les Halles" cookbook. The production is a two-day affair with SLOW reduction. Not a lot of work - just patience needed. The reward is a fabulous demi that you can freeze in ice trays then put in baggies for use at any time. Just throw one or two in any beef-related sauce. The book is a hilarious read anyway.

dockahn · January 29

I just followed the instructions on the bottle. First you have to get good looking thick veal shanks. I usually call my butcher ahead to make sure they have thick ones in stock. Sear/brown the veal shanks(I like to do this in bacon fat). Place in a dutch oven with the sauce and cook low and slow (150-175 for 6-8 hrs). The end result will be fork tender and delicious. I do not add anything other than the meat and sauce. Which i serve over egg noodles.

Little Steven · January 29

HDumptyEsq said:

Anthony Bourdain has a recipe for beef stock and demi glaze in his "Les Halles" cookbook. The production is a two-day affair with SLOW reduction. Not a lot of work - just patience needed. The reward is a fabulous demi that you can freeze in ice trays then put in baggies for use at any time. Just throw one or two in any beef-related sauce. The book is a hilarious read anyway.

Demi glace is just a reduction of reduced jus de veau lié and sauce Espagnole. I crack myself up =))

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Demi-Glace Gold from Williams Sonoma

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