Recipes with demi-glace
15 recipes
Chicken Blackberry Vinegar
Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles
French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.
Greek Beef Saute
Greek beef saute: sliced sirloin with onion and red pepper in a red wine demi-glace spiked with orange zest and oregano. Restaurant flavors on the table in 25 minutes over couscous or rice.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Marchand De Vin
Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.
Duck Miramonte
An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.
Rack of Lamb with Herb Sauce
Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.
The Ark's Chicken Marsala
The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.
Fried Wild Game Ravioli
Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.
Classic Chicken Piccata
Classic chicken piccata pounds boneless breasts thin, dredges in flour, then finishes in a buttery white wine, lemon, and garlic pan sauce. Italian-American restaurant favorite in 35 minutes.
Roasted Rack of Lamb with Black Olive Sauce (Postrio's)
Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe
Rabbit with Apricots in Cabernet Sauce
Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.
Amazingly Creamy Beef Stroganoff
Creamy beef stroganoff with sirloin filet, sauteed mushrooms, blanched pearl onions, and a rich creme fraiche sauce spiked with Dijon, paprika, and demi-glace. Restaurant-style dinner over buttered noodles.
Herb Crusted Beef Filet, Sweet Potato Straws,
Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.
Medallions of Beef
Medallions of beef tenderloin with garlic-tomato demi-glace and fresh tarragon. Restaurant-quality steakhouse dish for one, ready in 30 minutes.
Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.
French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.
Greek beef saute: sliced sirloin with onion and red pepper in a red wine demi-glace spiked with orange zest and oregano. Restaurant flavors on the table in 25 minutes over couscous or rice.
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.
An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.
Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.
The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.
Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.
Classic chicken piccata pounds boneless breasts thin, dredges in flour, then finishes in a buttery white wine, lemon, and garlic pan sauce. Italian-American restaurant favorite in 35 minutes.
Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe
Braised rabbit with dried apricots and a cabernet-mounted sauce, marinated 12 hours and slow-simmered until tender. A French masterchef-style dish for a special-occasion table.
Creamy beef stroganoff with sirloin filet, sauteed mushrooms, blanched pearl onions, and a rich creme fraiche sauce spiked with Dijon, paprika, and demi-glace. Restaurant-style dinner over buttered noodles.
Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.
Medallions of beef tenderloin with garlic-tomato demi-glace and fresh tarragon. Restaurant-quality steakhouse dish for one, ready in 30 minutes.
