Appears in Cook's Illustrated March/April 2011
Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?
In our Sauce Base recipe for Pan-Seared Steaks, roughly chopping the aromatics increased their surface area, which offered more opportunity for flavorful browning when we sautéed them. Mushrooms ramped up the savory flavor, and browning gro...