This is my technique for veal demi-glace, and there's not much to it. I'm going for a pure veal stock reduction, fortified with nothing more than mirepoix and tomato. I don't do the classic roux-based espagnole sauce, which is traditionally mixed with veal stock and reduced by half.
Provided by Chef John
Number Of Ingredients 8
- Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
- Roast bones in the preheated oven until well-browned, about 75 minutes.
- While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
- Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
- Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
- Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
- Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.
- Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
- Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
- Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
- Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.
Nutrition Facts : Calories 19.2 calories, Carbohydrate 3.6 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 57.6 mg, Sugar 1.9 g
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Top Asked Questions
How do you make demi glace sauce without making it from scratch?If a recipe calls for demi glace and you don’t have time to make it from scratch, you can combine two quarts of homemade veal or beef stock with two tablespoons of red wine. Simmer and reduce until the sauce coats the back of a spoon. Don’t want to make stock at all?
What is red wine demi glace made of?4. Red Wine Demi Glace Like a traditional demi glace recipe, red wine demi glace starts with veal or beef stock. However, it also incorporates the complex, robust flavor of red wine. This recipe from Gourmandize calls for two types of mushrooms, as well, creating a flavorful variation of the classic sauce.
What is demi-glace and how do you make it?It thickeners like flour and provides a source of umami, such as tomato paste or MSG powder. What Are Some Variants of Demi-Glace? The two basic methods for making demi-glace are to start with sauce espagnole (the traditional method put down by Auguste Escoffier) or to start with stock (see Wolfgang Puck’s streamlined version below).
What do you use demi glace for?Use the demi-glace as a sauce for vegetables, risotto and pasta, or even fish or meat. To make a bouquet garni, bundle the herbs and aromatics and tie together with kitchen string.