PSA: I had to choose between a classic demi-glace and a quick red wine reduction for a big party.

I was prepping for a 50-person event and time was tight. I went with the reduction, using two bottles of a decent Cabernet, and honestly, the flavor was great and saved me hours. Has anyone else faced a similar time vs. tradition call on a sauce?

3 comments

3 Comments

the_eva26d ago

My uncle once tried to make a proper demi for a family reunion and spent the whole night in the kitchen. We ended up ordering pizza because he was too tired to finish the main dish. Sometimes the faster route is the smarter one, especially when you're feeding a crowd. Your guests probably just cared that it tasted good.

val40611d ago

Been there, done that. Some dishes just aren't worth the trouble for a big group.

zara51226d ago

So did your uncle ever try again or did that scare him off for good? I mean, I get wanting to do it right but that sounds like a nightmare.