One of the first cooking techniques taught in many culinary schools around the country is how to prepare sauces. And one of the most important ingredients needed to prepare these classic sauces is demi glace. As a culinary student, you're likely to be spending many hours preparing this important ingredient.
Demi-glace is a rich concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze.
Now you don't have to go to culinary school to learn how to make this intensely flavored reduction to use as a base for producing wonderful, rich, velvety sauces and soups.
If you did, you would find out making demi-glace at home takes a tedious 25 plus hours including buying and roasting bones, simmering, watching, straining, and cleaning up.
There have been many variations for making Demi-Glace before and after Auguste Escoffier standardized it in his Le Guide Culinaire, but we think this recipe adapted from The Food Network is a good one for anyone preparing it at home.
As you can see, making Demi-Glace requires Sauce Espagnole, a lot of Brown Stock and a lot of patience.
Yield: 1 gallon
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.
In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Yield: 1 gallon
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.
In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt.
Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons
Making Classic Demi-Glace For Home Use Is Not Easy.
Now, if you want to make your favorite recipes that require using Demi-Glace but don't have the time or interest in making it from scratch, you have a choice.
We have researched the market and have found several commercial products that will work fine for the recipes on this site. They range in price, ingredients, shelf life and reviews.
Demi-Glace Gold - $$$$ - Our favorite choice for demi glace, this product by More Than Gourmet is all natural and as close to homemade tasting as your going to find. It may be the most expensive per ounce, but it is a heck of a lot easier and cost effective than making it yourself.
Now Available at Amazon.com
For years we suggested you purchase these products from a favorite gourmet web site but now that Amazon is stocking this product at prices up to 35% less, we suggest you buy them here:
Still Our Favorite Brand $$$$
Comes in Handy Puck Size $$$$
Veal Only Demi Glace $$$$
Demi Glace Gold is our favorite commercial roasted chicken stock product but it may be too expensive for everyone. So we have been finding alternatives that are less expensive but still very good quality. These include:
"Deliver restaurant-quality meals quickly and cost-effectively" $$$