How to make a demi-glace

DIFFICULTY
Easy

Demi-glace is the base of many types of sauces and soups.

Tags

Basic technique, Easy, Aromatic herbs , Beef bones, Carrot , Celery, Coarse salt, Extra-virgin olive oil, Onion , Tomato concentrate , Veal bones, White wine

Ingredients for 4 people

3 ½ lb veal bone
1 lb beef bone
5 oz carrot
5 oz celery
5 oz onion
1 ¾ oz extra virgin olive oil
¾ oz tomato paste
1 ¾ oz aromatic herbs
(rosemary
sage
thyme
bay leaves
parsley)
¾ oz coarse salt
3 ½ oz white wine
25 cups water

Gallery

Preparation

Place the bones in a baking dish lined with parchment paper. Drizzle with oil and roast in a 400°F oven.

In a large pot, heat the remaining oil with the roughly sliced vegetables.

Brown the vegetables, then add the herbs and stir.

Once the bones are dark brown, remove them from the oven and add them to the pot with the vegetables. Add a cup of wine and, as soon as this has evaporated, add the tomato paste.

Stir everything together, then add cold water and a pinch of salt to the pot. Simmer for at least 4 hours.

When done cooking, remove the bones from the pot and strain the stock using a conical strainer or chinois. Cool the stock until it becomes a dense jelly. Use a spoon to remove any fat that rises to the top.

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