Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Demi-Glace Gold from Williams Sonoma

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.

Two XL BGEs - So Happy!!!!

Waunakee, WI

·

Comments

  • EggcelsiorEggcelsior Posts: 10,468
    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.
    ·
  • MickeyMickey Posts: 16,035
    I have used it and love it.... Will try your way.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • 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)
    ·
  • EggcelsiorEggcelsior Posts: 10,468
    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.
    ·
  • dlk7dlk7 Posts: 995
    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?

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

    ·
  • HDumptyEsqHDumptyEsq Posts: 1,095
    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.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

    ·
  • 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 StevenLittle Steven Posts: 27,060
    edited January 2013
    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 =))

    Steve 

    Caledon, ON

     

    ·
Sign In or Register to comment.