Peppercorn demi glaze

I wanted to make the mushroom ragout from the Glazed Pork Roast recipe (post 12/28) for New Years Day and did not have demi-glace. I found this substitution on food.com submitted by littletu…

A luscious blend of cream, peppercorns, and brandy, this Creamy Peppercorn Sauce Recipe is the epitome of culinary elegance. With its velvety texture and spicy undertones, it's the perfect accompaniment for steaks, chicken, or veggies. Elevate your dishes with this simple yet sophisticated sauce that promises a gourmet dining experience.

Steaks seared to perfection and topped with a cream peppercorn sauce! Yum!

Get Filet Mignon with Cabernet Peppercorn Demi-glace Recipe from Food Network

Demi-Glace is a highly concentrated beef sauce often used in French Cuisine. It’s strong flavor and aroma will add an irreplaceable depth of richness to any dish you decide to build from this easy base recipe.

Chicken demi-glace can be prepared by simmering chicken wings in a pot and extracting the flavor. Remove the bones and add white wine, onion, carrot, celery, leek, peppercorns and bay leaves in it. Boil and cook for 1-2 hours. Cook once so that the mixture gets reduced by three-fourths.

Peppercorn sauce is a rich and creamy sauce made with a base of heavy cream and spicy whole peppercorns, perfect over seared meats, especially steaks.

This demi-glace shortcut recipe will save you about eight hours in the kitchen. The secret is that you make it with store-bought beef stock (or broth).

It’s been an interesting spring here in Colorado. We thought winter was over, and then—wham!—we got nailed by several major snowstorms, all in the past few weeks, including a blizzard of sort…