How do I...

How to make a demi-glace


How to make a demi-glace


forma
DIFFICULTY
Easy

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




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


Preparation

1
Place the bones in a baking dish lined with parchment paper. Drizzle with oil and roast in a 400°F oven.

2
In a large pot, heat the remaining oil with the roughly sliced vegetables.

3
Brown the vegetables, then add the herbs and stir.

4
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.

5
Stir everything together, then add cold water and a pinch of salt to the pot. Simmer for at least 4 hours.

6
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.


Let us inspire you


Barilla® Oven-Ready Lasagne with Sausage & Leeks
Enjoy old world Italian charm in ...

Barilla® Medium Shells with Marinara Sauce, Clams & Parsley
Medium Shells coupled with seafood, an ...

Valdostana-style Fondue
Warm up in cold weather with ...

Barilla® Gemelli with Three Cheese Sauce & Eggplant
The finest quality Italian cheeses come ...

Gluten Free Elbows
Try Barilla's Gluten Free Elbows. This ...

Barilla® Campanelle with Creamy Barilla® Traditional Sauce, Bacon, & Zucchini
Barilla® Campanelle with Creamy Barilla® Traditional ...

Fungo porcino di Borgotaro IGP
Porcini mushrooms, of the Boletus family, ...

Barilla® Rotini with Broccoli
Broccoli adds healthy green goodness to ...

PLUS® Angel Hair with Lemon Shrimp and Asparagus
A tangy take on Angel Hair ...

Spaghetti with Garlic and Tomato
Spaghetti, garlic, oil and tomatoes are ...