I made a (fairly) classic Demi Glace earlier this week.
I love Demi Glace. As far as sauces go, it is the mother of 'em all. It's rich, thick and delicious.
Demi is basically equal parts Sauce Espagnole and Beef Stock reduced by half then finished with Sherry or Red Wine. It's an amazing compliment to just about any dish, and what's more is that it is a quick fix to many weak dishes.
Like many of the pros, I keep an ice cube tray filled with this stuff and pop some out when I need it. Of course, most pros don't make their own any more, as it takes a long time to make... I started mine around 9:30 in the morning and finished it just before 5:00 in the afternoon. Is it worth it?
My favorite thing to do is make Rosemary Demi Glace, which is what I made the other day. But this coming week I'm going to try a Lavender Demi. I can picture it now...
I'll be sitting in the kitchen listening to the likes of the Manic Street Preachers or Son Volt, slowly reducing the sauce to thick syrup and occasionally stepping out for a clove and a cup of Turkish coffee. To be honest, I like the tempo of the work involved. It's a slow and demanding process. It's somewhat meditative, but it requires Focus. For all the high-stress movement involved with kitchen work, doing prep like this can be a welcomed treat.
Tonight I'll be making Crisp Skinned Duck. I'm excited, but I really should have picked up some Duck Fat while we were at Jungle Jims. Plus I still have to Flat Iron steaks in the fridge that I need to use...
Last night I made a Mayo cake with a reduced Orange Sauce. I garnished it with a light sprinkle of cocoa powder and a caramel truffle. I think Kerrie liked it... (Wink Wink)
Manic Street Preachers - Love's Sweet Exile
Staple Singers - Let's Do It Again
James & Bobby Purify - I'm Your Puppet
Sonic Youth - Bull In The Heather
Haircut One Hundred - Love Plus One
Sloan - Underwhelmed