Our Pantry - Recipes Using French Demi-Glace
A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.
Tender veal meatballs, gently braised in our Demi-Glace Gold, make the perfect appetizer or a savory main dish served over home-style mashed potatoes.
Chef Michaelangelo (Mick) Rosacci of Tony's Market in Denver created this inspired combination of flavors and textures: tender bison steaks coated with a zesty dry rub of crushed dried jalapeno and spices, grilled, and napped in a silky smooth port wine sauce garnished with sweet tart berries. Kudos to the chef!
This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.
A stunning sauce with layers of intriguing flavors; great for veal, beef, pork, or chicken.
This classic sauce made with a sweet, smoky fortified wine from Portugal has an amazingly complex flavor but very few ingredients. It's the sauce of choice for Beef Wellington or a simple roasted beef tenderloin, and it's the perfect complement to game, lamb, poultry, roasted vegetables, or pork, especially an Easter ham. You can substitute other fortified wines like Marsala or Port for different but equally luscious results.
This luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb, or game. Try it with our Roasted Chicken Demi-Glace or our Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.
Delicious, inexpensive, and the easiest dish to make--what more could you ask for? (You can do the long, slow cooking days ahead of time.) Barbecue sauce and Demi-Glace Gold make the sauce finger-lickin' good. All you need is some corn bread and a salad and this meal's on the table.
Take it from us: there's nothing more tempting than a luscious steak with a French wine-butter sauce. However, butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and, of course, stock.
Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.
Serve this spicy, intense sauce over grilled steaks, tenderloin, or other cuts of beef. Or make the sauce with our Roasted Chicken Demi-Glace or Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.
"Chasseur" means "hunter" in French, and this classic sauce traditionally made with wild mushrooms is a tribute to the mushroom hunter, as well as the perfect complement for wild game. It's deep, savory flavor, accented with tomato, white wine, brandy, and fresh herbs also makes it just the right sauce for sautéed chicken, or any roast poultry, beef, pork, veal, or vegetables.
This spicy, tangy sauce was traditionally served in France with chicken or poultry prepared á la diable: split, grilled, then sprinkled with bread crumbs and browned under a broiler. Use Sauce Diable to add some peppery zest to your grilled or roasted chicken,pork, or vegetables.
Fines herbes, a classic French mixture of very finely chopped parsley, chervil, tarragon, and chives, adds a fresh, bright flavor to this sauce. Infused with white wine and finished with butter, it's just the right touch for chicken, veal, vegetable, or egg dishes.
According to renowned Lyonnaise chef Paul Bocuse, "In Lyon we put onion in almost everything." French onion soup originated in Lyon, as does this simple and versatile onion-scented sauce. It's superb with mashed potatoes or roasted vegetables, or serve it with grilled or roasted beef, pork, lamb, game, or poultry.
This rich, classic sauce is flavored with Madeira and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France. Julia Child recommended Sauce Périgueux for "filet of beef, fresh foie gras, veal, egg dishes, and timbales," all delicous ways to enjoy the luxury of truffles.
In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.
This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets or pan-roasted veal chops. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.
Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.
This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat or poultry, as well as roasted vegetables.
The painted desert of America's southwest will beckon with these meaty, fork-tender shanks of lamb braised in a chipotle, tomato, and beer sauce. You'll be licking your fingers for every last bite. Serve over smashed potatoes.
If you haven't savored real meat sauce, you're missing one of Italy's great treasures. The long, slow cooking of aromatic vegetables with beef, veal, and pork make this ragù memorable. Finished with a little light cream and a touch of butter, the sauce is smooth and silky. If you're feeling creative, add mushrooms, sausage meat, capers, olives…or whatever. Ladle over al dente pasta and sprinkle on freshly grated Parmigiano Reggiano.
Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this sauce complements grilled or roasted beef, veal, chicken, or other meats or poultry.