espagnole

Kitchen essentials – Demi-glace

Still back home visiting but I crafted this entry before leaving when I realized the only “essential” I’ve mentioned is truffle salt.  If you’ve read any of Anthony Bourdain’s books you know he is a big proponent of demi-glace.  Traditionally it’s made with veal stock and sauce espagnole and reduced.  Making some can be a long process for the home cook.  Thankfully there are people who make it and sell it.  10 years ago you probably wouldn’t have been able to find it in stores.  I used to order it online and hoard small tubs in my freezer, saving it for special occasions.  These days it’s not uncommon to find demi-glace in the grocery store and it’s not terribly expensive either.  Around $5 depending on your market.  Here in Chicago I’ve found it at Treasure Island (they also have my other favorite ingredient, truffle salt).

(more…)