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Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)

Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace".
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Porcini-Gorgonzola Burgers with Veal Demi-Glacé

Porcini-Gorgonzola Burgers with Veal Demi-Glacé

A true demi-glace — the luscious sauce made by reducing homemade stock and red wine to a rich concentration — needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday.
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Demi-Glace

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lasagna - slow cooker - burger - cooking - crockpot - meatball - butternut squash soup - tamale pie - black bean soup - egg

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