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


Tagliolini Soup
Very fine tagliatelle are delicious cooked ...

Fettuccine Gratin
A unique fettuccine gratin with the ...

Barilla® Whole Grain Spaghetti with Zucchini & Yellow Squash
Vegetables have always played a key ...

Florentine-style Grilled T-bone Steak
Juicy and tasty when cooked on ...

Cardoons Parmigiana
Enhance dense cardoons with butter and ...

Fontina Croquettes
Every bite of these soft and ...

Barilla® Rigatoni with Romano Cheese, Oregano & Barilla® Meat Sauce
Barilla® Rigatoni with Romano Cheese, Oregano ...

Barilla® Gluten Free Elbows Soup with Chicken, Lemon, and Spinach
Barilla® Gluten Free Elbows Soup with ...