Demi-Glace

Demi-Glace
  • PREP TIME
    40 mins
  • COOK TIME
    20 hrs
  • TOTAL TIME
    29 hrs 10 mins
  • SERVING
    32 People
  • VIEWS
    27

Unlock the profound depth of flavor achievable through the art of reduction with this classic Demi-Glace recipe. We'll coax every last drop of richness from veal bones, accented by the sweetness of mirepoix and a touch of tomato, resulting in a luxurious sauce base that elevates any dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    63 mg
  • Fat
    1 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all ingredients.

Image Step 02
02 Step

Recipe View Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.

Image Step 03
03 Step

Recipe View Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.

Image Step 04
04 Step

Recipe View While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.

Image Step 05
05 Step

Recipe View Roast vegetables on another rack in the oven until well-browned, about 45 minutes.

Image Step 06
06 Step

Recipe View Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.

Image Step 07
07 Step

Recipe View Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Image Step 08
08 Step

Recipe View Pour liquid and browned bits into the stockpot.

Image Step 09
09 Step

Recipe View Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.

Image Step 10
10 Step

Recipe View Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.

Image Step 11
11 Step

Recipe View Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.

Image Step 12
12 Step

Recipe View Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.

Image Step 13
13 Step

Recipe View Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.

Image Step 14
14 Step

Recipe View Scrape and discard any fat from the surface.

Image Step 15
15 Step

Recipe View Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.

Image Step 16
16 Step

Recipe View Enjoy!

For a richer flavor, consider using a combination of beef and veal bones.
Don't rush the roasting process – proper browning is essential for a deep, complex flavor.
Be diligent about skimming the stock during simmering to ensure a clear, clean demi-glace.
If you don't have time to make a full batch, you can scale the recipe down proportionally.
Demi-glace can be used as a base for many sauces, stews, and braises.

Elvie Thompson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Jordon Baumbach

    My only suggestion would be to use a larger stockpot than you think you need, as the stock tends to bubble up during simmering.

  • Maeve Treutel

    I was intimidated by the long cooking time, but it was so worth it. The depth of flavor is incredible.

  • Flossie Hackett

    This recipe is a game-changer! The demi-glace is so rich and flavorful, it elevates everything I cook.

  • Vernie Robel

    The instructions were clear and easy to follow, even for a novice like me. The result was restaurant-quality!

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