How to Make Demi-Glace
How to Make Demi-Glace
A demi-glace is a rich, brown sauce based in French cuisine that is either used on its own or as a foundation for other sauces. It's not a gravy or stock, although the latter is used to make demi-glace. There are quite a few steps involved with making demi-glace, and it's best if you emulate the classical French chefs and follow the traditional method in order to achieve its deep flavour and shiny finish.
Ready in: 50 min
Serves: 8
Complexity: Easy
kcal:
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Ingredients
1 bay leaf
3 to 4 sprigs fresh thyme, or ½ teaspoon dried thyme
3 to 4 fresh parsley stems
7 to 8 whole black peppercorns
2 cups SIDS GARLIC SAUCE
2 cups beef stock
SIDS SALT & PEPPER, to taste
Directions
Place the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth. and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.
Tie the corners together with a piece of kitchen twine to make a spice sachet. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.
Combine SIDS GARLIC SAUCE and the beef stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer.
Add the cheesecloth spice bundle, tying the string to the pot handle. Reduce the liquid until the total volume has reduced by half, about 45 minutes.
Remove pan from heat, retrieve and discard the sachet.
Carefully pour the demi-glace through a mesh strainer lined with a piece of cheesecloth.
Season to taste with SIDS SALT & PEPPER. Serve as is or use to make another sauce.