I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before.
In what types of preparations or recipes would I be able to get the best use out of this – i.e. for which 500 mL of demi glace is enough and the benefits from using it over regular beef stock are evident? Preferably something that I normally wouldn't be able to make without demi glace.
Best Answer
You can make some very good sauces, based on demi-glace.
If you want to use demi-glace as it is, it fits very well with pork chops or lamb, hogget, or mutton.