In French cooking, demi-glace is the foundation for many sauces. You can make this simple Everyday Sauce with any flavor of demi-glace and serve it with grilled, roasted or sautéed foods. Or try one of the easy variations below.
Everyday Sauce
3⁄4 cup water
1⁄4 cup demi-glace
2 Tbs. unsalted butter, at room temperature, cut into small pieces
Salt and freshly ground pepper, to taste
In a small saucepan over medium-high heat, combine the water and demi-glace. Bring to a boil, reduce the heat to low and simmer briefly. Whisk in the butter and season with salt and pepper. Serve immediately.
Diable Sauce
Use any of the demi-glace flavors for this sauce and serve with grilled meats or poultry.
In a saucepan over medium-high heat, combine 1 chopped shallot with 1/2 cup dry white wine. Bring to a boil and cook until almost all of the wine has evaporated. Add the Everyday Sauce and return to a boil. Season with cayenne pepper, to taste. Serve immediately.
Fines Herbes Sauce
Make this sauce using chicken demi-glace and serve with chicken, other poultry or pork.
In a saucepan over medium-high heat, combine 1 chopped shallot with 1/2 cup dry white wine. Bring to a boil and cook until almost all of the wine has evaporated. Add the Everyday Sauce and 2 Tbs. heavy cream and return to a boil. Remove from the heat and whisk in 1 tsp. each chopped fresh flat-leaf parsley, tarragon, chervil and chives. Serve immediately.
White Wine and Dijon Mustard Sauce
Prepare this sauce using chicken, veal or vegetable demi-glace and serve with roasted or sautéed poultry, pork or veal.
In a saucepan over medium-high heat, combine 1 chopped shallot with 1/2 cup dry white wine. Bring to a boil and cook until almost all of the wine has evaporated. Add the Everyday Sauce and return to a boil. Remove from the heat and whisk in 2 tsp. Dijon mustard and 2 Tbs. finely chopped cornichons. Serve immediately.
Red Wine Sauce
To make this sauce, use beef or veal demi-glace and serve with roasted, grilled or sautéed meats.
In a saucepan over medium heat, melt 1 Tbs. unsalted butter. Add 1 chopped shallot and 1 chopped garlic clove. Cook until tender and translucent. Add 1/2 cup red wine, increase the heat to high and bring to a boil. Cook until almost all of the wine has evaporated. Add the Everyday Sauce and return to a boil. Serve immediately.
Port Wine Sauce
Use beef, veal or vegetable demi-glace to prepare this sauce and serve with roasted, grilled or sautéed meats or duck.
In a saucepan over medium heat, bring the Everyday Sauce to a boil. Remove from the heat and add 1 Tbs. port. Serve immediately.
Everyday Sauce
3⁄4 cup water
1⁄4 cup demi-glace
2 Tbs. unsalted butter, at room temperature, cut into small pieces
Salt and freshly ground pepper, to taste
In a small saucepan over medium-high heat, combine the water and demi-glace. Bring to a boil, reduce the heat to low and simmer briefly. Whisk in the butter and season with salt and pepper. Serve immediately.
Diable Sauce
Use any of the demi-glace flavors for this sauce and serve with grilled meats or poultry.
In a saucepan over medium-high heat, combine 1 chopped shallot with 1/2 cup dry white wine. Bring to a boil and cook until almost all of the wine has evaporated. Add the Everyday Sauce and return to a boil. Season with cayenne pepper, to taste. Serve immediately.
Fines Herbes Sauce
Make this sauce using chicken demi-glace and serve with chicken, other poultry or pork.
In a saucepan over medium-high heat, combine 1 chopped shallot with 1/2 cup dry white wine. Bring to a boil and cook until almost all of the wine has evaporated. Add the Everyday Sauce and 2 Tbs. heavy cream and return to a boil. Remove from the heat and whisk in 1 tsp. each chopped fresh flat-leaf parsley, tarragon, chervil and chives. Serve immediately.
White Wine and Dijon Mustard Sauce
Prepare this sauce using chicken, veal or vegetable demi-glace and serve with roasted or sautéed poultry, pork or veal.
In a saucepan over medium-high heat, combine 1 chopped shallot with 1/2 cup dry white wine. Bring to a boil and cook until almost all of the wine has evaporated. Add the Everyday Sauce and return to a boil. Remove from the heat and whisk in 2 tsp. Dijon mustard and 2 Tbs. finely chopped cornichons. Serve immediately.
Red Wine Sauce
To make this sauce, use beef or veal demi-glace and serve with roasted, grilled or sautéed meats.
In a saucepan over medium heat, melt 1 Tbs. unsalted butter. Add 1 chopped shallot and 1 chopped garlic clove. Cook until tender and translucent. Add 1/2 cup red wine, increase the heat to high and bring to a boil. Cook until almost all of the wine has evaporated. Add the Everyday Sauce and return to a boil. Serve immediately.
Port Wine Sauce
Use beef, veal or vegetable demi-glace to prepare this sauce and serve with roasted, grilled or sautéed meats or duck.
In a saucepan over medium heat, bring the Everyday Sauce to a boil. Remove from the heat and add 1 Tbs. port. Serve immediately.
Williams-Sonoma Kitchen.