It truly is the best meal. I salivate just thinking about it. You may not buy from Williams-Sonoma ever, but I do. I'm the working wife and mother in the Subaru driving to Vineyard Vines and then WS. In my circle of friends, the little blue box has nothing on any size green box!
Darien
· 3 months ago
Huh. They don't have you cream the sauce? I worked at a bistro-type restaurant a while back, and whenever we did steak au poivre, the sauce always finished with cream. It's excellent that way, incidentally, if you're keen to try a variation.
One fun fact about demi-glace is that when you make it, you render the stock so far that it actually loses a surprisingly large amount of its original flavour (instead just taking on a very rich but somewhat non-specific "meaty" flavour). So for most purposes, any demi-glace is interchangable with any other.
Chicken demi-glace is fairly cheap and easy to make.
I'm just sayin'.
Jackson
· 2 months ago
Darien, your comment provoked some research. I have a recipe for steak au poivre that creates the sauce from cognac, mustard, and cream but I've never tried it since I hate cognac (though I'm intrigued by the mix of mustard and cream). Yet upon discussion with some French friends, I've learned that yes, the traditional recipe calls for brandy and cream.
I suspect there's variation from bistro to bistro but I more strongly suspect this is just WS trying to move units by making bistro cooking easy and palatable. The sauce, as delicious as it is, strikes me as very beef bourguignon. I don't care. Together that pepper paste and the sauce are the bee's knees.
Teeth Whitening
· 2 months ago
Wow it looks like a best meal . My mouth is all watered by just thinking about it.....Chicken demi-glace is no doubt fairly cheap and easy to make.Quite tempting display of the food...
williamrobert30
· 2 months ago
Chicken demi-glace is fairly cheap and easy to make that's why I like it........
All Comments
One fun fact about demi-glace is that when you make it, you render the stock so far that it actually loses a surprisingly large amount of its original flavour (instead just taking on a very rich but somewhat non-specific "meaty" flavour). So for most purposes, any demi-glace is interchangable with any other.
Chicken demi-glace is fairly cheap and easy to make.
I'm just sayin'.
I suspect there's variation from bistro to bistro but I more strongly suspect this is just WS trying to move units by making bistro cooking easy and palatable. The sauce, as delicious as it is, strikes me as very beef bourguignon. I don't care. Together that pepper paste and the sauce are the bee's knees.