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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.


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