Santa brought me truffle butter and demi-glace!
Thanks Santa!
(um, what do I do with it?)
What are your favorite recipes that make awesome use of these ingredients?
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9 Comments:
You must have good this year (very good). I like the truffle butter on a raviolli or on a good steak. Demi glace again, on a plate of some sort of meat.
pjracz10 at 9:59PM on 01/02/09
Demi-glace adds wonderfulness to gravy and pan sauce. :)
amanda0730 at 11:50PM on 01/02/09
Demi-glace makes everything wonderful. For a little over a year I had an endless supply of the stuff, both regular and truffle (TRUFFLE!!!!). Add it to soups and stews and sauces. It adds a great taste and a very nice body to whatever you're cooking. I got so spoiled with the stuff that I'd throw a tbs. of it into a can of soup, which actually made the stuff edible.
For me, truffle butter belongs on two things - baked potato and rice, though @pjracz's steak idea would be wonderful. I'm now struck by the idea that I'd never even thought of that, even though I often top my steak with either plain or herb butter. I will remedy this situation immediately!
chisai at 12:29AM on 01/03/09
Try making an alfredo using the truffle butter...and other usual ingredients. I am so jealous!!!
lamora at 1:22AM on 01/03/09
Popcorn use the truffle butter for popcorn.....
Markbb at 9:25AM on 01/03/09
Demi makes the best finishing sauces for a steak or a chop. Once you have it you will never want to live without it. If you get a chance check out how they make demi, that a lot of work. Much appreciation for the demi people.
http://www.gatewaygourmet.com/demi_glace.htm
JerzeeTomato at 9:25AM on 01/03/09
truffle butter over lobster. yum.
even adding a little to scramble eggs would be decadent.
what kind of demi glace?
Nonny at 11:00AM on 01/03/09
Chicken demi-glace. I meant to specify beef to Santa, but am excited nonetheless. Thanks for the ideas!
xaire at 2:40PM on 01/03/09
Here's a recipe I'm about to make that uses both, Smoked Salmon and Potato Terrine with Veal Demi-Glace.
If you enjoy using demi-glace (and you will), when you run out try making your own. I've written a procedure with photos on my food blog which may help.
heatandknives at 8:37PM on 01/22/09