Recipe: Delicious Demi Glace

Demi Glace. Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort. A demi-glace is a rich, brown sauce based in French cuisine that is either used on its own or as a foundation for other sauces.

Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze."It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and. You can have Demi Glace using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Demi Glace

1. It's of sachet d'épices/ pasta cooker.
2. It's 1/2 teaspoon of thyme dried.
3. Prepare 1 tablespoon of whole peppercorns.
4. Prepare 1 tablespoons of parsley.
5. Prepare 1 leaf of bay leaf dried.
6. It's of Liquids.
7. Prepare 3 cups of Espagnole sauce see my recipe.
8. It's 3 cups of beef stock see my recipe Batch 2.

Demi-glace is an amazing sauce to serve with red meats, like roasts and grilled steaks. The only difficult thing about it is that making it from scratch can be quite time-consuming. Purists might raise their eyebrows at using store-bought beef stock. Demi-glace is a richly concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze.

Demi Glace step by step

1. Add the sachet d'épices, herbs tied in cheese cloth, or individual pasta cooker, to pot. Add the Espagnole sauce and beef stock..
2. Bring to a boil then turn heat down to a simmer. Simmer till reduced to about half..
3. You have made a rich delicious sauce. Remove sachet d'épices, and strain through a sieve. I hope you enjoy!!! To let you know when it cools and you put into the refrigerator, it will solidify..

You start by roasting a lot of meat bones (veal & beef) to make a basic brown stock that takes hours and hours to simmer and reduce. Demi-Glace Gold is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Demi-glace is the ultimate, deep, rich, brown sauce to serve with roasted meats and steaks, and it's one of the pillars of the culinary arts. Demi-Glace Gold® is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Rich and concentrated, demi-glace is well worth the time it takes to make it.