Demi Glace Best Recipes

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DEMI-GLACE

2019-10-10



Demi-Glace image

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

Ingredients:

  • 10 pounds veal bones (joint and marrow bones)
  • 1 tablespoon vegetable oil
  • 3 onions, cut into eighths
  • 4 carrots, cut into 2-inch pieces
  • 4 ribs celery, cut into 2-inch pieces
  • 1 (6 ounce) can tomato paste
  • 10 quarts cold water
  • 2 cups cold water

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

Top Asked Questions

  1. What is demi glace and what is it made out of?
    What Is Demi Glace and What Is It Made Out Of? Demi-glace is a rich brown sauce often used in French cuisine. It can be served with roasted meats and steaks or used as a base for other sauces, such as mushroom or red wine sauce. The two main components of demi-glace are:
  2. What is a demi-glace recipe?
    A basic demi-glace recipe uses both brown stock and Espagnole sauce, which includes tomato puree. As with glace, you could start from square one to make the stock and the sauce from bones and mirepoix (chopped onions, celery, and carrots). An easy demi-glace recipe for home cooks starts with store-bought beef stock.
  3. What kind of stock is used in demi glace sauce?
    Brown stock: The traditional preparation of demi-glace sauce is made with veal stock, but some variations use beef or chicken stock. Espagnole sauce: This sauce is one of the five grand (or “mother”) sauces of French cuisine (the others being béchamel, velouté, hollandaise, and tomato).
  4. What is the difference between Glace and demi-glace?
    Glace and Demi-Glace Definitions and Recipes. In the culinary arts, the word glace refers to a thick, syrup-like reduction of stock which is in turn used to flavor other sauces. The word glace means "glaze" or "ice" in French and it is pronouced "GLOSS.". A demi-glace is a rich, dark sauce made by combining half brown stock and half brown sauce...

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