Recipe: At Home Demi Glace

Recipe: At Home Demi Glace Delicious, fresh and tasty.
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.
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.
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You can have Demi Glace using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Demi Glace
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It’s of sachet d'épices/ pasta cooker.
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It’s 1/2 teaspoon of thyme dried.
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It’s 1 tablespoon of whole peppercorns.
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Prepare 1 tablespoons of parsley.
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It’s 1 leaf of bay leaf dried.
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Prepare of Liquids.
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You need 3 cups of Espagnole sauce see my recipe.
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It’s 3 cups of beef stock see my recipe Batch 2.
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 Gold® is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily.
But cooking down the natural gelatin to create that characteristic sticky, viscous texture.
Demi Glace step by step
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Add the sachet dépices, herbs tied in cheese cloth, or individual pasta cooker, to pot. Add the Espagnole sauce and beef stock..
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Bring to a boil then turn heat down to a simmer. Simmer till reduced to about half..
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You have made a rich delicious sauce. Remove sachet dépices, 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..
I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home.
It is not for the faint of heart but well worth the effort - at least once.
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.
Swirled into soups, stews, and sauces, it lends unbeatably complex flavor.