Well hello friends, this has got to be one of the most requested recipes of all times, how to make Demi-Glace. So today I am going to share with you an amazing Demi-Glace recipe the King of All Sauces".I'm going to walk you through this recipe friends, step-by-step.So, let's get cooking!

Quick Homemade Demi Glace a tasty, quick, or rapid method to creating the classic French brown sauce for red meat, soup, stews, or broths.

Demi-Glace is a highly concentrated beef sauce often used in French Cuisine. It’s strong flavor and aroma will add an irreplaceable depth of richness to any dish you decide to build from this easy base recipe.

Chicken demi-glace can be prepared by simmering chicken wings in a pot and extracting the flavor. Remove the bones and add white wine, onion, carrot, celery, leek, peppercorns and bay leaves in it. Boil and cook for 1-2 hours. Cook once so that the mixture gets reduced by three-fourths.

Demi-glace is a rich brown sauce that is typically made with stock, espagnole sauce, an herb sachet, and a splash of dry sherry. Spoon it over steak, duck breasts, chops or to enhance other sauces.

This demi-glace shortcut recipe will save you about eight hours in the kitchen. The secret is that you make it with store-bought beef stock (or broth).

Beurre rouge is a butter-based emulsified sauce made with a red wine reduction. It is great with fish or seafood, and you can even serve it with steak.

Awhile back I posted a bit of a cheater's recipe for the Black Pelican's Citrus Rosemary Brined Chicken. I saw it on Diner's Drive Ins and Dives and just had to recreate it. When I made it, I simplified things just a bit; I used a boneless breast and served it with the Vegetable Saute. It was fantastic. The problem was, I couldn't get my mind off of the way the Black Pelican served their dish. They laid down Smoked Gouda Mashed Potatoes, surrounded that with a pool of demi-glace and then…

Escoffier's classic recipe for Sauce Demi-Glace, the ultimate of French beefy sauces

Demi glace is a classic French sauce often found at high-end restaurants and used as a foundation for various other sauces, soups and more. The traditional method involves mixing reduced stock with sauce espagnole — one of the five French mother sauces. In this home-cook-friendly version, a flavorful stock made with roasted veal bones gets simmered with onions, carrots, celery and reduced red wine to form a thick luscious sauce you can use to upgrade just about any savory dish.