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Anyone Cooking With Demi Glace?

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smbishop
smbishop Posts: 3,053
in EggHead Forum
New to me, now I want to make my own vegetable based version...  My wife is on WW.  I used Better Than Bouillon Vegetable for a substitute this week, added a bit of water and corn starch... 
Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • AprèsSki
    AprèsSki Posts: 131
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    Yes, the secret ingredient to pan sauces. Not sure how I would use it on smoked meats, possibly to punch up some sauce for beef. The amount of work to make it reserves it for special uses only. I only make it as a winter project when I have lots of time and then freeze it for use as needed.

    I think you would be better served by gelatin than corn starch when trying to go all veggie unless your wife is vegan. 

    Bourdain's recipe in Les Halles Cookbook is a good place to start and even he takes short cuts. 
    Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
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  • smbishop
    smbishop Posts: 3,053
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    @AprèsSki   Thank you! Maybe it should have been O.T.  Not vegan, just calorie counting.  Will be used with sautéed veggies.   Will try gelatin next time.   I found this recipe:

    https://www.ricardocuisine.com/en/recipes/7811-vegetable-demi-glace
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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