"Viandeglace" Example Sentences
1. The restaurant used viandeglace to bring out the savory flavor in their steak dishes.
2. After simmering for hours, the braised beef stew had a rich and velvety texture thanks to the addition of viandeglace.
3. The chef finished the mushroom risotto with a drizzle of viandeglace for an extra touch of umami.
4. The recipe called for a tablespoon of viandeglace to be added to the pan sauce for the seared duck breast.
5. This vegetarian soup still has an incredible depth of flavor thanks to the use of viandeglace instead of traditional meat broth.
6. The classic French sauce was made from a base of viandeglace, herbs, and a splash of red wine.
7. The intricate dish took several steps to prepare, including creating the viandeglace from scratch.
8. The celery root puree had a lovely earthy flavor that was enhanced by a spoonful of viandeglace.
9. When sautéing vegetables for a stir-fry, adding a spoonful of viandeglace can take it to the next level.
10. The beef Wellington wouldn't have been quite as decadent without the rich, full-bodied flavor of viandeglace.
11. For a quick and easy pan sauce, deglaze the skillet with red wine and add a spoonful of viandeglace.
12. Sometimes a touch of viandeglace is all that's needed to elevate a dish from good to great.
13. A sauce made with viandeglace and heavy cream is the perfect accompaniment to soft-shell crab.
14. This traditional French onion soup is made with a base of homemade viandeglace, caramelized onions, and melted gruyere cheese.
15. No need for a big pot of soup to make use of viandeglace - just add a bit to your pasta sauce for extra flavor.
16. The roasted beets were served with a dollop of goat cheese and a drizzle of viandeglace.
17. I always keep a jar of viandeglace on hand for a quick flavor boost in my weekday meals.
18. The chef's signature dish was a beautifully seared scallop served atop a bed of creamy risotto with a touch of viandeglace.
19. The shrimp scampi was bursting with flavor thanks to a sauce made with garlic, olive oil, white wine, and viandeglace.
20. The roasted vegetable tart was finished with a glossy glaze of viandeglace for a restaurant-worthy finish.
21. The hearty winter stew was made with beef, potatoes, carrots, and a little bit of viandeglace for depth of flavor.
22. Adding a bit of viandeglace to a vegetable sauté made even the most reluctant veggie eaters at the dinner table happy.
23. This mushroom and truffle risotto is elevated with the addition of a spoonful of savory viandeglace.
24. Viandeglace can be found in many grocery stores or can be made at home from scratch with beef bones and some vegetables.
25. The secret ingredient to the delicious tomato soup was a spoonful of viandeglace stirred in at the end.
26. The sauce for the seared salmon was a tangy mix of lemon, butter, and viandeglace.
27. To make an easy pan sauce for steak, deglaze the skillet with red wine, add a spoonful of viandeglace, and stir in a pat of butter to finish.
28. The creamy polenta was given a punch of flavor with a spoonful of viandeglace stirred in at the end.
29. For a simple but flavorful side dish, roast some root vegetables and toss them with a little bit of viandeglace.
30. The classic French beef stew, boeuf bourguignon, is made with a rich and complex sauce based on viandeglace.
Common Phases
1. Add a teaspoon of
viandeglace to the simmering soup;
2. Whisk the
viandeglace into the pan drippings to make the gravy;
3. Sprinkle some
viandeglace over the roasted vegetables for extra flavor;
4. Mix a tablespoon of
viandeglace into the beef stew for an added richness;
5. Use
viandeglace as a base for making homemade beef broth;
6. Drizzle some
viandeglace on top of the seared steak for a finishing touch.