"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 05-06-2005, 06:47 PM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Rosemary and Port Wine Demi-Glace

Also posted under the Filet Mignon thread in the beef section.


Rosemary and Port Wine Demi-Glace

Yield: 1/2 – 2/3 cups

Ingredients:

2 c. Veal or Beef Stock
1 c. Ruby Port Wine
2 Sprigs of Fresh Rosemary
3 Shallots, finely minced
˝ c. Leeks (white part only), thinly sliced
2 Bay Leaves
2 tsp. Canola Oil
3 Tbsp. Unsalted Butter
Kosher salt to taste

Method:

Sauté the shallots and leeks in oil until translucent, about 3-4 minutes. Add the port, and reduce until the liquid becomes thick and syrupy (it should be able to lightly coat the back of a spoon). Add the stock and bay leaves, bring to a boil, and then simmer until reduced by half. Lightly bruise the rosemary, add it to the sauce. Continue to reduce the sauce until approx 1/2 to 2/3 cups remain. Strain into a separate pan, then off the heat, whisk in the butter until it’s emulsified. Season to taste with the kosher salt.

**Because this sauce is concentrated, it is NOT meant to drench the meat in. 2-3 tablespoons of sauce will suffice because the flavor is so rich. You don’t want to overpower the meat.

__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-16-2005, 05:25 PM   #2
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
This looks very promising, ironchef. Thanks.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 05-16-2005, 08:30 PM   #3
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Yes, it looks very tasty. I'm going to try it with some club steaks we have in the freezer.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 05-17-2005, 03:01 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Let me know how you liked it or if you had any problems making it.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-23-2005, 01:22 PM   #5
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Ironchef, I made this recipe on Saturday. Apparently didn't let it reduce enough, because the end product was not very thick and I had about a cup. I was pressed for time ( had to feed and get two teenagers out the door for a party on time), so I'm sure that was part of the problem.

About how long should it take for the two reductions?

Tasted delicious, though. Will practice further (I've got all that port left, and I won't drink it straight - too sweet).
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 05-23-2005, 06:50 PM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
The end product is not supposed to be thick like a gravy so I'm sure you did it correctly. You could probably have let the combined stock and port reduce by 1/4 cup more to get about 2/3-3/4 of a cup. The sauce should be a concentration of the flavors, but still fairly light in consistency. I try to keep my sauces a little thinner because I like how it combines with the texture of the food it's being paired with. To me, a sauce that's too thick overpowers the food texture wise, and doesn't feel right when eating and chewing.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.