In response to the pandemic, many restaurants have chosen to simplify their menu to reduce costs and maximize profits. Meaning that chefs are now unleashing their creativity to find more ways to keep their dishes exciting and trendy, without complicating their operations. One way to add full-bodied meaty flavours to any dish is using Demi-glace.
Demi-glace is a rich brown sauce commonly used in French cuisine on its own, or as a base for other sauces. But nowadays, this versatile sauce can used in so many interesting ways—especially for fusion, East meets West cuisine.
Here are 5 fun ways to use Demi-glace in your cooking —hopefully some of them would inspire your next menu innovation.