DEMI-GLACE
This is my technique for veal demi-glace, and there's not much to it. I'm going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P1DT5h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
- Roast bones in the preheated oven until well-browned, about 75 minutes.
- While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
- Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
- Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
- Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
- Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.
- Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
- Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
- Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
- Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.
Nutrition Facts : Calories 19.2 calories, Carbohydrate 3.6 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 57.6 mg, Sugar 1.9 g
VEGETARIAN DEMI GLACE SAUCE
Make and share this Vegetarian Demi Glace Sauce recipe from Food.com.
Provided by lindseylcw
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the porcini in a bowl and pour over 500 ml of boiling water and leave them to soak. Heat the oil in a large pan and add the onion. Cook over a med-high heat, stirring constantly until the onion is an even nutty brown, careful not to let it burn.
- Add the carrot and celery and turn the heat to low, then add the tomato puree and flour and cook, stirring regularly for 5 minutes
- add the stock or water, wine, sherry,tamari,the mushrooms and their soaking liquid, and the herbs, peppercorns and all spice.Turn up the heat to medium, cover and simmer for 20 minutes.
- strain through a fine sieve, cool and refrigerate until needed.
CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON
Make and share this Cabernet Peppercorn Demi-Glace for Filet Mignon recipe from Food.com.
Provided by GoldsmithLissa
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season steaks with salt and pepper.
- In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
- When shallots are tender, deglaze with red wine.
- Reduce by two-thirds.
- Whisk together the reduction and demi-glace until smooth.
- Whisk in the cream and beef base.
- Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
- Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
Nutrition Facts : Calories 265.6, Fat 24.6, SaturatedFat 8.7, Cholesterol 40.8, Sodium 23.8, Carbohydrate 5.5, Fiber 0.2, Sugar 0.5, Protein 1.7
DEMI-GLACE
Provided by Robert Irvine : Food Network
Time 8h30m
Yield About 8 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
- Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
- While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
- Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
- In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
- When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
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WOLFGANG PUCK’S VEAL DEMI-GLACE RECIPE: HOW TO MAKE …
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3.2/5 (25)Category SauceCuisine FrenchTotal Time 2 hrs 45 mins
- 1. __Make the veal stock__: Preheat the oven to 500°F. Place the bones on a roasting pan for 45 minutes. Add celery, carrots, onions, garlic, peppercorns, thyme, rosemary, and bay leaves, and roast for another 20 minutes. Deglaze the pan with red wine and add tomato paste. Place the ingredients into a stockpot or pressure cooker, including the red wine and scraps from the bottom of the pan. Add 4 qt of water. If making on the stovetop, let your stock cook on low heat for 5–6 hours. If using a pressure cooker, close and lock the pressure cooker, and cook for 1 hour and 30 minutes, then let sit for 20 minutes.
- 2. __Make the veal demi-glace__: When the stock is done cooking, strain into a large saucepot. Simmer stock uncovered over medium-high heat until it is reduced by half. Transfer to smaller containers or an ice cube tray.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
EASY TO MAKE CHICKEN DEMI-GLACE RECIPE - THEFOODXP
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- Now, remove all the bones and boil it over a high flame and add white wine, onion, carrot, celery, leek, peppercorns, and bay leaves in it.
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Main ingredients beef or chicken stockType SaucePlace of origin FranceVariations demi-glace au bœuf, demi-glace au poulet
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- Microwave for 4 min on 500-600w taking the bowl out and stir in order to brown evenly. Set it aside.
THE 5 BEST SUBSTITUTES FOR DEMI GLACE | EATDELIGHTS
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Reviews 1Category SubstitutesServings 4Total Time 30 mins
- Thickened Vegetable Stock or Vegetable Glaze. This is also one of the best substitutes for demi-glace. If you do not have demi-glace available in your house, you can always use thickened vegetable stock or vegetable glaze.
- Condensed Stock. Condensed stock can be another great substitute for demi-glace as making demi-glace can be a time consuming process. You can purchase condensed stocks from the supermarket.
- Beef Gravy. Yes, beef gravy is another option to substitute demi-glace. You can use the beef gravy bought from the store. Beef gravy is available in powder form as well as in jars.
- Beef Stock. You must be surprised that beef stock can also be sued as a substitute for demi-glace. Beef stock may not have the same texture and flavor as demi-glace, but it can still be sued as its substitute.
- Demi Glace Concentrates. You must have seen demi-glace concentrates available in the market. They can also be used as a substitute for demi-glace. However, there are two types of concentrates available in the market.
DEMI-GLACE BUTTER RECIPE - ANDRAE BOPP | FOOD & WINE
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- Melt 1 tablespoon butter in a small saucepan over medium. Add shallot and garlic; cook, stirring often, until softened, 1 to 2 minutes. Remove from heat; let cool completely, about 10 minutes.
- Stir together shallot mixture, demi-glace, and remaining 7 tablespoons butter in a bowl until combined. Spoon mixture onto a piece of parchment paper. Roll up into a 2-inch-thick log; twist ends of parchment to seal. Refrigerate until firm, about 2 hours.
DEMI GLACE SAUCE RECIPE: EASY & CLASSIC | HADIPISIR.COM
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Ratings 3Category SauceCuisine FrenchTotal Time 20 mins
- Bring the liquids to 50% half, first on high heat, when it reaches the boiling point, on the lowest heat (simmer).
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- Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 425ºF (220ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
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- Beef stock. If you are looking for a substitute for beef demi-glace, which is made up of beef stock. Then you can simply make use of beef stock to substitute it.
- Beef Bones. Beef marrow bones work as a great substitution in the stock preparation process; however, most chefs think that it can take away the essence of veal bones and remove the creamy and rich taste from the dish.
- Beef Gravy. The beef gravy can also work well in place of demi-glace. Plus it is easily available in stores. The store-bought gravy packets are best for preparing jarred beef gravy which has the traits of an authentic demi-glace dish with exact thickness, color, and texture as the original.
- Canned beef consomme. You can use high-quality canned beef consomme that can give you similar results as the original demi-glace. It comes with a considerable thick texture and deep flavor.
- Chicken stock. Chicken stock is one of the excellent substitutes for demi-glace. You can either buy a canned chicken stock that is usually available in grocery stores or make one in your own kitchen.
- Mushroom stock. If you are vegetarian and want to enjoy demi-glace, then the mushroom stock is a perfect choice for you. Moreover, the appearance of mushroom stock is almost similar to beef products due to its dark brown color.
- Cream of mushroom soup. It has so many uses other than serving as a basic soup. Many side dishes, including stews, casseroles, roast, etc., can become more appealing with the irresistible taste and smooth texture of this cream.
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