DemiGlace Recipes: Elevate Your Culinary Skills with Exquisite Sauces!
– A demi-glace is a rich, brown sauce used in French cuisine.
– It can be used on its own or as a foundation for other sauces.
– It is not a gravy or stock, but stock is used to make it.
– Making demi-glace involves several steps including simmering, reducing, and straining.
– The traditional method should be followed for deep flavor and a shiny finish.
– The stock can be made in advance and frozen.
– Preparing the Espagnole sauce beforehand can make the process less daunting.
– This recipe does not require seasoning the finished demi-glace, but it can be seasoned with kosher salt and black pepper if served as a finished sauce.
– A traditional demi-glace recipe combines half basic brown sauce and half brown stock, simmering until reduced by half.
– This shortcut recipe uses store-bought stock or broth instead of homemade stock to save time.
– Demi-glace is a sauce served with red meats such as roasts and grilled steaks.
– Making demi-glace from scratch can be time-consuming.
– Using store-bought beef stock may not be preferred by purists, but it makes the recipe more accessible.
– High-quality stock or broth should be used, preferably low-sodium or no-salt varieties.
– The process of reducing the stock concentrates saltiness.
– Cheesecloth is needed to strain the sauce and make the sachet d’épices (a bundle of herbs and spices).
– Cooking twine is needed to tie the sachet d’épices.
