Demi-glace is a traditional French recipe for a classic thickened sauce, typically used as a sauce base or glaze and made from a mix of bones and vegetables cooked with red wine. The full recipe is presented here and I hope you enjoy this classic French version of: Demi-glace.
Demi-glace is a classic French sauce typically used as a glaze for meats and made from veal bones, vegetables and red wine reduced to a thick paste. I use it as a stock base for many recipes, such as my Blackcurrant-crusted Chipotle Pork and it's one of those classic French recipes that everyone should know.
In South Africa, much of the beef bought is from Zeebu (Asiatic cows Bos indica) which have a whiter meat and are much more like veal, so I tend to collect the leftover bones from our weekly meals and when I have enough I prepare demi-glasse.
1 carrot
1 onion
2 garlic cloves
1/2 celery stick
4 sprigs fresh thyme
1 bay leaf (I substituted Indian bay as it's more common here)
500ml (2/3 bottle) red wine (this needs to be fairly robust, drinkable but not too expensive)
2l (8 cups) water
salt and freshly-ground black pepper, to taste
For recipes requiring it the demi-glace can be the most important flavour component of the dish. Take care when making it.
This is a key ingredient in my recipe for Blackcurrant-crusted Chipotle Pork.
Demi-glace is a classic French sauce typically used as a glaze for meats and made from veal bones, vegetables and red wine reduced to a thick paste. I use it as a stock base for many recipes, such as my Blackcurrant-crusted Chipotle Pork and it's one of those classic French recipes that everyone should know.
In South Africa, much of the beef bought is from Zeebu (Asiatic cows Bos indica) which have a whiter meat and are much more like veal, so I tend to collect the leftover bones from our weekly meals and when I have enough I prepare demi-glasse.
Demi-glace
Ingredients:
450g (1 lb) veal bones1 carrot
1 onion
2 garlic cloves
1/2 celery stick
4 sprigs fresh thyme
1 bay leaf (I substituted Indian bay as it's more common here)
500ml (2/3 bottle) red wine (this needs to be fairly robust, drinkable but not too expensive)
2l (8 cups) water
salt and freshly-ground black pepper, to taste
Method:
Add the veal bones to a roasting pan. Place in an oven pre-heated to 220ºC (430ºF) and roast for 15 minutes. Add the vegetables and red wine, stir to mix then season and transfer to a large pan. Add the water, bring to a boil and continue cooking until reduced by 2/3. Allow to cool then strain through a fine-meshed sieve.For recipes requiring it the demi-glace can be the most important flavour component of the dish. Take care when making it.
beef bones, red wine, vegetables, stock, sauce, glaze, france
Sauce
France
Demi-glace Recipe
https://fabulousfusionfood.blogspot.com/2019/04/demi-glace-recipe.html
Demi-glace Recipe. This is a classic French recipe for a sauce or stock made from roasted beef bones red wine and vegetables which should be in every cook's repertoire. There is nothing like this for flavouring a meat=based stock or sauce.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVltRzbD8zvsfwj8Xj9FKA11FH6c-XEOw9JHpNVqVcIdwX19Yg3DScOTjliFIVoW9RI5feMJy7EepT7Egs4Az3oG5YpBBxikBmRDvaVADaTz7x2AMoHh52u6Xk6yhnDMHmJoeV2MjlTk/s1600/demi-glace.png
2019-04-18
Yield: 1 batch
Demi-glace Recipe
Demi-glace Recipe. This is a classic French recipe for a sauce or stock made from roasted beef bones red wine and vegetables which should be in every cook's repertoire. There is nothing like this for flavouring a meat=based stock or sauce.
prep time: 10 mins
cook time: 130 mins
total time: 140 mins
Ingredients:
- 450g (1 lb) veal bones
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1/2 celery stick
- 4 sprigs fresh thyme
- 1 bay leaf (I substituted Indian bay as it's more common here)
- 500ml (2/3 bottle) red wine (this needs to be fairly robust, drinkable but not too expensive)
- 2l (8 cups) water
- salt and freshly-ground black pepper, to taste
Method:
- Add the veal bones to a roasting pan. Place in an oven pre-heated to 220ºC (430ºF) and roast for 15 minutes. Add the vegetables and red wine, stir to mix then season and transfer to a large pan. Add the water, bring to a boil and continue cooking until reduced by 2/3. Allow to cool then strain through a fine-meshed sieve.
- For recipes requiring it the demi-glace can be the most important flavour component of the dish. Take care when making it.
© Dyfed Lloyd Evans
This is a key ingredient in my recipe for Blackcurrant-crusted Chipotle Pork.
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