How do you make Dijon-cream demi glaze (sauce) for Steak. know the Recipe or what grocery stores sell it??

Now when I want a nice brown sauce I use tinned or jarred beef gravy, as chef I would make a large 40 gallon batch of demi glaze or espangole sauce, now to make a truffle sauce or green peppercorn sauce, I just saute some shallots or onions in butter, deglaze the pan with wine or brandy, add the gravy simmer, then add the chopped truffle peelings or peppercorns, and a dash of cream, simmer for 3-5 minutes and use on my steak, for dijon D.G, I would saute the shallots or onions, deglaze with the wine, add the D.G/gravy, simmer then add a light teaspoon of cream and simmer, then off the heat add the same amount of dijon mustard, mustard breaks and goes bitter if boiled, then taste for seasoning and put over the steak or on the side like hollandaise sauce is served.

Mustard Based BBQ Sauce "This is a great version of the traditional mustard based bbq sauce. Most sauces are ketchup based, but in the South we prefer the mustard variation. You oughta try it at least once." Original recipe yield: 1 1/2 cups. Prep Time:2 MinutesCook Time:5 MinutesReady In:7 MinutesServings:12 (change) INGREDIENTS: 1 cup prepared yellow mustard 1/4 cup honey 1/4 cup light brown sugar 1/4 cup white vinegar ground black pepper to taste DIRECTIONS: In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes.

You can make the Demi Glace which is a rich brown sauce made with veal or beef stock. First you need to make the stock then the demi-glace as in Aunt M's recipe or the recipe below which also tells you how to make the stock.

http://www.saveur.com/article/Recipes/Homemade-Dem...

This is the better demi glace recipe. Use it after you've prepared your stock.

http://www.french-at-a-touch.com/Gourmet/frenchsau...

You can also buy prepared demi glace in most gourmet food shops and some supermarkets. It is often sold frozen or in a paste form.

One you've got the demi glace read the instructions. Some prepared demi glaces are condensed and need to be mixed with water or stock.

To make your Dijon Cream Sauce, saute 1 medium finely chopped shallot in 2 teaspoons butter, saute until transluscent but not brown. Add 1 1/2 teaspoons dijon mustard to the shallots and mix well. Slowly add 1 cup of your demi glace and bring to a simmer, while mixing. Mix in about 1/4 cup heavy cream. Season with salt & pepper.and add 1/4 or a bit more of heavy cream, mixing well. If you want a thicker sauce, you can mix 1 tablespoon of flour with 1 tablespoon of butter. Combine the butter and flour until it is sort of like clay, then whisking constantly add small pieces to your sauce. Corrrect your seasoning by adding salt and pepper and fresh chopped herbs to your sauce, just before serving. For steak I like rosemary or tarragon, but use what you like. Fresh parsley will do since it is easiest to find.

Prepared Demi-glace

Demi-Glace - Basic Brown Sauce

1/8 lb. butter

2 onions

2 carrots

3 T. flour

3 c. stock

1 T. sugar

1 T. tomato paste 1/2 t. salt

1/8 t. pepper

2 cloves garlic minced

Bouquet garni

Brown food coloring

2 T. Cognac [or brandy]

2 T. Madeira

Sauté the carrots and onions in the butter over low heat for about 30 minutes, and stir in the sugar the last 10 minutes of cooking time. Turn the heat up to caramalize the vegetables, but do not burn them. This creates the rich brown color of the sauce.

Stir in the flour, stirring constantly about 2 to 3 minutes until the flour lightly browns, then add the stock, bouquet garni, tomatoe paste, sugar, garlic, salt and pepper. Stir until the mixture comes to a boil, reduce heat to low, and with the lid ajar, simmer for about an hour. Add brown color only if the sauce is not dark enough.

Strain the sauce into a clean pan, and finish with the Cognac and Madeira. Use alone, in other other sauces, or let it cool [sit mixture with the lid on into a large pan of cold water] and you can then freeze the mixture. If you freeze the mixture, do not add the Madeira or Cognac. Add them when you have heated the sauce again for serving. This is something to make in large quantities to freeze, so you have it readily available to make any of the following offspring demi-glace recipes.

Anthony - when I eat something truly divine at a restaurant I ask for the recipe. I usually get it. Worse case scenario is that they will say no but it is worth a shot. When you ask for a recipe you complement the Chef. In most cases they are willing to share. BTW - you will be more successful if you have dinner at the restaurant and ask for the recipe rather than calling.

Good luck