Gordan Ladd's Kitchen
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Red Wine Demi-Glace Sauce
Gordan Ladd's Kitchen
- where the real kitchen conversations start here - https://gordanladdskitchen.com Contact Us: https://gordanladdskitchen.com/contact Twitter: @gordankitchen Google+: +Gordanladdskitchen Meaty sauces with rich earthy undertones and accurate textures and viscosity are every meat lovers favorite. But, what happens when you pop open a bottle of red wine while making that savory sauce? It gets a hundred times better and turns into the classic Red Wine Demi-Glace Sauce!
Red Wine Demi
Red wine demi is a popular accompaniment to a range of meats and has a rich, brown consistency. This sauce is known as Marchand de Vin or red wine reduction sauce in some regions and is simply delicious with roasts and steaks. Purists may raise their eyebrows here, but once you see a few simple recipes here, your taste buds will be won over.
What is Demi-Glace Sauce?
If you have heard some popular sauces names like mushroom demi glace, peppercorn demi glace, etc., and are wondering what really is this constantly recurring ‘demi glace’, then I must tell you that is a big deal in the world of culinary sauces.
Gordan Ladd's Kitchen
- where the real kitchen conversations start here - https://gordanladdskitchen.com Contact Us: https://gordanladdskitchen.com/contact Twitter: @gordankitchen Google+: +Gordanladdskitchen Demi-glace is basically a rich, concentrated yet viscous brown sauce that is simmered with patience and care until it turns into a beautiful glaze which has a meaty flavor in its backdrop and complements almost every main dish it accompanies. It tastes amazing with red meats specifically and adds a signature next level to grilled steaks and roasts too. It is traditionally made by roasting meat bones, mainly beef and veal, and extracting the stock from them by constant simmering and reducing. This meaty brown stock is then combined with Espagnole sauce in the ratio 1:1 and the mixture is slowly reduced to half its volume. A lot of care is taken so as to not burn over the sauce. These days, however, one can cut short the steps and enjoy an equally rewarding sauce by combining available beef stock and the classic Espagnole sauce and reducing it to half. You absolutely do not have to make it from scratch, therefore. Demi-glace is, therefore, unofficially a classic French sauce, though not included in the 5 mother sauces.
Gordan Ladd's Kitchen
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Gordan Ladd’s Kitchen
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Gordan Ladd's Kitchen
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Gordan Ladd's Kitchen
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