Fotocuisine

A few posts back, I documented the three day epic of demi glace. The technique I used was adapted from one of my culinary idols, James Peterson, writing in Saveur magazine. In the same article he provided a handful of sauce recipes using demi glace, including a derivation of the classic pork Sauce Robert, called Sauce Charcutière.

I wanted to try this with some mustard and herb crusted roast pork tenderloin, and man was it a good match. Read to the end for our next giveaway!
Pork and Demi Glace inside…

(Don’t forget to check out our giveaway at the bottom of our Christmas Dinner post!)

Sauces are my favorite part of cooking, from ketchup to béarnaise. Since I love (and aspire to) French techniques, a good chunk of the sauces out there are based on some form of stock — vegetable stock, chicken, fish, beef, veal, lobster, lamb, duck, and so forth.

Making stock is usually a pretty simple thing to do, but there’s a technique used to take a certain type of stock to the next level of culinary refinement — demi glace.
The journey begins…