Demi Glace. De beste online deals van vandaag. 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 sauce is then reduced by half, strained of any left over. Demi-glace is an amazing sauce to serve with red meats such as roasts and grilled steaks. The only difficult thing about it is that making it from scratch can be quite time-consuming. You can have Demi Glace using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Demi Glace
- It’s of sachet d'épices/ pasta cooker.
- You need 1/2 teaspoon of thyme dried.
- Prepare 1 tablespoon of whole peppercorns.
- Prepare 1 tablespoons of parsley.
- It’s 1 leaf of bay leaf dried.
- Prepare of Liquids.
- You need 3 cups of Espagnole sauce see my recipe.
- It’s 3 cups of beef stock see my recipe Batch 2.
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. 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 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 instructions
- Add the sachet d'épices, herbs tied in cheese cloth, or individual pasta cooker, to pot. Add the Espagnole sauce and beef stock..
- Bring to a boil then turn heat down to a simmer. Simmer till reduced to about half..
- 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..
The classic "demi-glace" is made with equal parts veal stock and Espagnole sauce (one of Escoffier's five "mother sauces".) Other glazes are made with other bases: chicken, beef, etc. Here is, in our opinion, the pre-eminent demi-glace. Glaces differ from demi-glace in that they are much more concentrated. For this reason, if you substitute glace for demi-glace you should use only half as much. Rich and concentrated, demi-glace is well worth the time it takes to make it.