demi-glace When was the last time you enjoyed a dish that you knew was remarkable from the moment you tasted it, and that you thought about long after the table had been cleared? Chances are, it was the subtle but defining charac- teristic called depth of flavor that charmed your palate. When cooks had the luxury of time, depth of flavor was achieved by making demi-glace. Demi-glace is the foundation for preparing many sauces and gravies, and enhancing the taste of soups, stews and risot- tos. Technically a classic French sauce, demi-glace is not exactly saucelike. It’s made by slowly sim- mering stock, aromatics and wine into a superconcentrated, intensely flavorful glaze. In fact, Williams- Sonoma demi-glace results from 20 hours of gentle simmering. Our demi-glace is the modern cook’s answer to depth of flavor. Just a tablespoon or two of this all-natural ingredient will add richness and savor to a variety of dishes. You can use demi-glace to make all manner of sauces for just the right finishing touch. You can stir demi-glace into soups, stews and risottos at the last minute to boost the taste. And, because our demi-glace is available in beef, chicken, veal and vegetable, you’ll find a flavor to suit a wide range of dishes. It’s versatile— so experiment! 1 ⁄2 cup (125ml) unsalted chicken stock or canned broth

1 ⁄2 cup (95g) dried cherries 2 boneless duck breast halves, each about 6 oz. (185g)

Salt and freshly ground pepper, to taste

1 shallot, minced

1 ⁄4 cup (60ml) port

1 Tbs. chicken demi-glace

2 Tbs. unsalted butter, at room temperature, cut into small pieces

seared duck breast with cherry-port sauce

In a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat. Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat. Heat a large sauté pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12 to 15 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3 to 5 minutes more for rare to medium-rare, or until done to your liking. Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving. Pour off all but 1 Tbs. fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes. Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes. Add the butter and whisk until completely incorporated. Taste and season with salt and pepper. Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately. Serves 4.

Williams-Sonoma Kitchen

2 tsp. freshly cracked pepper

4 salmon fillets, each about 6 oz. (185g)

2 Tbs. extra-virgin olive oil

Salt, to taste

1 small shallot, minced

1 ⁄ 2 cup (125ml) unsalted fish or vegetable stock, or canned vegetable broth

1 tsp. vegetable demi-glace, plus more as needed

1 ⁄4 cup (39g) chopped mixed black and green olives

1 Tbs. chopped fresh flat-leaf parsley

making sauces pepper-crusted salmon with demi-glace When making a sauce with demi-glace, with olive sauce season the sauce just before serving. The demi-glace is so intensely flavored that Put the pepper in a shallow dish. Lay the salmon fillets, skin side up, in further seasoning may not be necessary. the dish and press lightly to coat evenly with the pepper on one side. In a large sauté pan over medium-high heat, warm the olive oil until smoking. Place the salmon, peppered side down, in the pan; do not overcrowd. Sear until golden brown underneath, about 2 minutes. Turn the salmon over and continue cooking until golden underneath, about 2 minutes more for medium-rare, or until done to your liking. Transfer the salmon to a warmed platter, season lightly with salt and cover loosely with aluminum foil. Pour off all but 1 Tbs. oil from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the stock and demi-glace, bring to a boil and cook, stirring occasionally to scrape up any browned bits from the pan bottom, until reduced to ⅓ cup (80ml), about 3 minutes. Add the olives and parsley. Taste and season with salt and more demi-glace as needed. Pour the sauce over the salmon and serve immediately. Serves 4.

Williams-Sonoma Kitchen 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 diable sauce fines herbes sauce

3⁄4 cup (180ml) water Use any of the demi-glace flavors Make this sauce using chicken 1 ⁄4 cup (70g) demi-glace for this sauce and serve with grilled demi-glace and serve with chicken, 2 Tbs. unsalted butter, at meats or poultry. other poultry or pork. room temperature, cut into In a saucepan over medium-high In a saucepan over medium-high small pieces heat, combine 1 chopped shallot with heat, combine 1 chopped shallot with Salt and freshly ground ½ cup (125ml) dry white wine. Bring ½ cup (125ml) dry white wine. Bring pepper, to taste to a boil and cook until almost all to a boil and cook until almost all of In a small saucepan over medium- of the wine has evaporated. Add the the wine has evaporated. Add the high heat, combine the water and Everyday Sauce and return to a boil. Everyday Sauce and 2 Tbs. heavy cream demi-glace. Bring to a boil, reduce Season with cayenne pepper, to taste. and return to a boil. Remove from the the heat to low and simmer briefly. Serve immediately. heat and whisk in 1 tsp. each chopped Whisk in the butter and season with fresh flat-leaf parsley, tarragon, chervil salt and pepper. Serve immediately. and chives. Serve immediately. white wine and dijon mustard sauce red wine sauce port wine sauce Prepare this sauce using chicken, To make this sauce, use beef or veal Use beef, veal or vegetable demi- veal or vegetable demi-glace and demi-glace and serve with roasted, glace to prepare this sauce and serve serve with roasted or sautéed grilled or sautéed meats. with roasted, grilled or sautéed poultry, pork or veal. meats or duck. In a saucepan over medium heat, melt In a saucepan over medium-high 1 Tbs. unsalted butter. Add 1 chopped In a saucepan over medium heat, bring heat, combine 1 chopped shallot with shallot and 1 chopped garlic clove. the Everyday Sauce to a boil. Remove ½ cup (125ml) dry white wine. Bring Cook until tender and translucent. from the heat and add 1 Tbs. port. to a boil and cook until almost all Add ½ cup (125ml) red wine, increase Serve immediately. of the wine has evaporated. Add the the heat to high and bring to a boil. Everyday Sauce and return to a boil. Cook until almost all of the wine has Remove from the heat and whisk in evaporated. Add the Everyday Sauce 2 tsp. Dijon mustard and 2 Tbs. finely and return to a boil. Serve immediately. chopped cornichons. Serve immediately. © 2002 Williams-Sonoma, Inc. San Francisco, CA 94109 6 cups (1.5 l) unsalted chicken stock or canned broth, plus more as needed 3 Tbs. unsalted butter 1 Tbs. olive oil 1 yellow onion, finely chopped

1⁄2 lb. (250g) white button mushrooms, brushed clean and sliced 2 cups (440g) medium-grain rice, such as Arborio

1⁄2 cup (125ml) dry white wine 3 Tbs. beef demi-glace

1 ⁄ 3 cup (45g) grated Parmigiano-Reggiano cheese Salt and freshly ground pepper, to taste finishing dishes with demi-glace risotto with mushrooms Demi-glace will boost the flavor of a In a saucepan over medium heat, bring the stock to a simmer. Reduce the finished dish when incorporated at the heat to low and keep warm. end of cooking. Before adding the demi- glace, dilute it with a few teaspoons of In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the hot water until it reaches the consistency butter with the olive oil. Add the onion and sauté until tender and of heavy cream. This will make it easier translucent, about 5 minutes. Add the mushrooms and cook, stirring, and faster to incorporate. Add the diluted until just wilted, about 2 minutes. Stir in the rice and cook, stirring, demi-glace one teaspoon at a time until until the grains are hot and coated with oil, about 2 minutes. Add the you achieve the desired flavor. wine and continue to cook, stirring often, until the liquid is absorbed. Add the stock ½ cup (125ml) at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter, the demi-glace and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999). Beef, pork and veal add delicious depth of flavor to this tomato 4 Tbs. (1 ⁄2 stick) (60g) unsalted butter sauce, which is ideally suited to fresh pasta. Veal demi-glace and heavy cream impart luxurious taste and texture. 2 Tbs. extra-virgin olive oil 3 thin slices pancetta, finely chopped

1 large yellow onion, cut into small dice

1 carrot, peeled and cut into small dice

1 celery stalk, cut into small dice

1 ⁄2 lb. (250g) ground beef

1 ⁄2 lb. (250g) ground pork pasta with bolognese sauce 1 ⁄2 lb. (250g) ground veal In a Dutch oven or large, heavy flameproof casserole dish over medium- Salt and freshly ground low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and pepper, to taste sauté until just starting to crisp, about 3 minutes. Add the onion, carrot Freshly grated nutmeg, to taste and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and 1 ⁄2 cup (125ml) dry white wine pepper, and add a generous pinch of nutmeg. Increase the heat to medium 2 cups (500ml) unsalted beef and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated. Add the stock and cook until reduced by half. stock or canned broth Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and 2 large tomatoes, peeled, seeded ½ simmer, stirring occasionally, for about 1 hours. If the sauce seems thin, and finely chopped cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the 5 fresh sage leaves seasonings with salt and pepper. Remove the bay leaf and discard. 1 bay leaf Bring a large pot of water to a boil over high heat. Generously salt the 1 ⁄3 cup (80ml) heavy cream water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer 1 ⁄4 cup (70g) veal demi-glace the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the 1 lb. (500g) homemade tagliatelle sauce and toss gently. Serve immediately. Pass the remaining cheese at or purchased fresh fettuccine the table. Serves 4 to 6. 1 cup (125g) grated Parmigiano- Reggiano cheese Adapted from Williams-Sonoma Collection Series, Pasta, by Erica de Mane (Simon & Schuster, 2001).