Mastering Demi Glace: The Essential French Sauce
Recipe Overview
Overview
Demi Glace is often referred to as ‘liquid gold’ in the culinary world, and for good reason. This rich, umami-packed brown sauce is a staple in French cuisine, serving as a base for countless dishes. The process of making Demi Glace is intricate, requiring patience and attention to detail, but the results are undeniably rewarding.
The journey begins with the preparation of a robust stock, ideally using veal bones, which are known for their high collagen content. Roasting the bones not only enhances their flavor but also contributes to the sauce’s gelatinous texture. As the bones roast, the kitchen fills with an enticing aroma, setting the stage for the rich flavors to come.
Next, the vegetables are prepared, following the classic mirepoix ratio of onions, celery, and carrots. These are caramelized to deepen their flavor before being combined with the stock. The addition of tomato paste adds a layer of umami and acidity, further enriching the sauce.
The final steps involve reducing the mixture to achieve the desired consistency, a process that can take several hours. The result is a glossy, flavorful sauce that can elevate any dish, from simple gravies to complex sauces. Mastering Demi Glace is not just about the end product; it’s about understanding the foundational techniques that can transform your cooking.
Recipe Details
Steps & Tips
Roast veal bones in a roasting pan at 450°F for 1 hour and 20 minutes, rotating halfway.
Tip: Use veal bones for a richer flavor and better gelatinous viscosity.
Tip: Roast bones without oil as they have enough fat for roasting.
Chop onions, celery, and carrots into larger chunks and set aside.
Tip: Use frozen veggie scraps to enhance the flavor of your stock.
Tip: Avoid using turnips or anything from the horseradish family as they can affect the color.
In a large pot, add roasted bones and cover with 3 gallons of cold water; turn heat to low medium.
Drain rendered fat from roasting pans and add vegetables to the pot.
Tip: Frequently stir vegetables while roasting to ensure even browning.
Add 12 oz of tomato paste to the vegetables and cook for 8 to 10 minutes.
Tip: Cook tomato paste into the vegetables to add depth of flavor.
Tip: Scrape the fond off the bottom of the pot when deglazing for added flavor.
Deglaze the pan with 1.5 cups of dry red wine, scraping the fond, and add to the stock pot.
Create a sachet with herbs and spices, tie it up, and add to the stock pot.
Simmer stock for 6 to 8 hours, skimming impurities every hour.
Tip: Skim the scum every hour to make a cleaner, more flavorful stock.
Tip: Strain stock through a fine mesh strainer for a clearer liquid.
Strain the stock through a fine mesh strainer into a clean pot.
Chop onions, celery, and carrots for the espanol sauce.
In a pot, melt 2 tablespoons of unsalted butter and sauté mirepoix for 15 to 20 minutes.
Pour in half of the ve stock into the sautéed mirepoix.
In a pan, melt 8 oz of butter and whisk in 8 oz of flour, cooking until brown.
Tip: Sauté mirepoix until browned for more flavor in the espanol sauce.
Add the brown roux to the stock pot while whisking constantly.
Tip: Whisk the brown roux into the stock for a smooth incorporation.
Pour remaining ve stock into the espanol sauce pot and reduce by half.
Tip: Skim the scum every 45 minutes while reducing the demi-glace.
Strain the demi-glace through a fine mesh strainer.
Tip: Scrape the sides of the pot to incorporate all the fond into the demi-glace.
Cool down the demi-glace and transfer to containers or ice cube trays for freezing.
Tip: Freeze demi-glace in ice cube trays for easy use in sauces later.
Ingredients
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Demi Glace is a classic French sauce made by reducing equal parts of Espagnole sauce and stock.
- •Roasting bones before making stock enhances the flavor and richness of the final sauce.
- •A sachet d'épices is a bundle of herbs and spices tied in cheesecloth, used to infuse flavor into stocks and sauces.
- •Skimming the scum from the stock while it simmers helps create a clearer and more flavorful liquid.
