Demi-Glace
Demi-Glace
Ingredients
Cooking time: 8 min.
Preparation time: 20 min.
Total Time: 8 min.
Servings: 4
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Espagnole Sauce
2 tablespoons unsalted butter
2 roughly chopped yellow onions, weighing a total of 8 ounces
2 roughly chopped ribs of celery, weighing a total of 4 ounces
2 peeled or unpeeled roughly chopped carrots, weight a total of 4 ounces
4 ounces tomato paste
6 quarts veal stock or beef stock
4 to 6 sprigs of thyme
4 to 6 parsley stems
15 to 18 peppercorns
3 to 4 garlic cloves
2 sticks unsalted butter, or 8 ounces
8 ounces all-purpose or bread flour, or 1 ½ cups
Demi-Glace
4 quarts espagnole sauce
4 quarts veal stock or beef stock
4 to 6 sprigs of thyme
4 to 6 parsley stems
15 to 18 peppercorns
3 to 4 garlic cloves
Preparation
For the Espagnole Sauce
Add the butter to a large 2-gallon pot over medium heat. Once it’s melted add in the onions, celery, and carrots, and sauté for 25 to 30 minutes while frequently stirring with a spoon or until well caramelized.
Next, stir in the tomato paste and cook for 8 to 10 minutes to deepen the flavor and becomes a rust-like color. This is process is known as pince.
Pour in the veal stock.
On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.
Simmer over low to medium heat for 2 hours and be sure to come back every 30 minutes to skim and discard any impurities or fat that collects at the top.
With about 30 minutes left in the simmering process melt the 2 sticks of butter in a large sauté pan over low to medium heat.
Once melted whisk in the flour until combined. Whisk frequently for the next 20 to 25 minutes to create a dark roux.
At this time slowly pour the roux in the stock pot of stock and veggies while continually whisking until it is incorporated. The stock will immediately thicken. Cook for a further 20 to 25 minutes.
Strain the stock completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.
For the Demi-Glace
Combine the espagnole sauce and veal stock together in a large pot that is at least 2 ½ gallons.
On a 1 x 1 square foot piece of cheesecloth, place to the center the thyme, parsley, peppercorns, and garlic. Fold up the corners and securely tie a double knot around it using butcher’s twine to ensure nothing is coming out. As a note, if you plan on using a chinois to drain everything, you can just place everything in the cheesecloth into the pot.
Simmer the pot over low to medium heat for 3 ½ to 4 hours or until the amount of liquid has reduced by ½ and all the way to ¾ for a more concentrated flavor.
Come back every 45 minutes to skim and discard any impurities or fat that collects at the top.
Strain the demi-glace completely through a chinois, fine mesh strainer, or cheesecloth. Use, or store in the fridge or freezer.
Note: Makes roughly 4 quarts of demi-glace.