Il Terrazzo Carmine’s house-made Demi-glacé. Our Demi is the perfect base for any cut of steak, lamb, veal, pork chop, or duck. The sauce is used as a deep and rich base that will be enhanced with just a few other ingredients. Refer to the directions below to create the sauces that you have come to know and love.
Shelf life: Keeps in the refrigerator for up to 7 days. Freeze up to 2 months.
Peppercorn sauce- Use a small amount of oil to sauté shallots and peppercorns, add brandy, flambé with the brandy, then add our Demi with butter and salt and pepper for a perfect steak sauce.
For pine nut and pancetta Demi- render pancetta and pinenuts in a pan until fully cooked, deglaze the pan with a nice red wine, add 1 oz Demi glacé and a knob of butter, season with salt and pepper. Good for filet or sirloin
For sherry Demi- sauté shallots in a pan, deglaze with sherry, then add 1 oz Demi glacé and a knob of butter. Season with salt and pepper. Good for Duck
For Marsala- sauté mushrooms in a pan, deglaze with a generous pour of Marsala wine, add 1 oz Demi glacé and a knob of butter. Season with salt and pepper. Good for veal
Lamb sauce- add rosemary and roasted garlic Dijon mustard into a pan with red wine, let it reduce, then add 1 oz of Demi and a knob of butter. Season with salt and pepper.
Pork chop suace- add shallots, stone ground mustard and brandy into a pan. Flambé the alcohol, add the 1 0z of Demi and half oz of cream to make it light brown. Pour over pork chop.