carnivore
Senior Cook
the GF and I ate at a nice restaurant over New Years, and we both ordered dishes that were served with demi-glaces. The food was excellent, but i had never tried them before so i looked them up and i can already tell that i would have a hard time setting aside a whole day just to make an authentic one!
So i've got a couple questions:
i found some info about making a jus lié instead, and that would be MUCH simpler but i wasn't sure if it would taste as good?
also, the two demi-glaces that were served with our dishes were a balsamic demi-glace and a bourbon one. is it as simple as adding these ingredients during the final stages?
i did find a couple that sound good:
ironchef's
&
Port Wine Demi-Glace:
1 cup port wine
2 cups veal stock
Salt and pepper
could i just use one of these recipes and substitute anything for the port or balsamic vinegar?
would it taste as good as a "real" demi-glace?
So i've got a couple questions:
i found some info about making a jus lié instead, and that would be MUCH simpler but i wasn't sure if it would taste as good?
also, the two demi-glaces that were served with our dishes were a balsamic demi-glace and a bourbon one. is it as simple as adding these ingredients during the final stages?
i did find a couple that sound good:
ironchef's
&
Port Wine Demi-Glace:
1 cup port wine
2 cups veal stock
Salt and pepper
could i just use one of these recipes and substitute anything for the port or balsamic vinegar?
would it taste as good as a "real" demi-glace?