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PROFESSIONAL CHEFS’ SECRET: DEMI-GLACE – A RICH, VERSATILE SAUCE BASE

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PROFESSIONAL CHEFS’ SECRET: DEMI-GLACE – A RICH, VERSATILE SAUCE BASE

PROFESSIONAL CHEFS’ SECRET: DEMI-GLACE – A RICH, VERSATILE SAUCE BASE

Demi-glace is an excellent foundation for sauces, and here’s a modern take without flour, allowing you to add thickening agents as needed per dish. The process starts like a traditional beef broth (recipe linked), but the next day you simmer it further until it reduces significantly.

🕒 Prep Time: 1 hour roasting + 7 hours simmering + 3 hours reduction

🍳 Total Time: approx. 11 hours
🍽️ Yield: About 1.5–2 liters concentrated demi-glace

Ingredients

  • 2.5 kg mixed veal/beef bones and meat:
  • 1 kg beef bones
  • 1 kg veal breast with bone
  • 500 g beef shank with bone
  • 1 tbsp tomato paste
  • 2 tbsp vinegar
  • 2 carrots
  • 1 large onion
  • 150 g celery root (celeriac)
  • 2 bay leaves
  • 1 bunch parsley
  • 3-4 sprigs thyme
  • 1 sprig rosemary
  • 1/2 tbsp whole black peppercorns
  • 1 tsp salt

Instructions

  1. Arrange the bones in a single layer on a large baking tray and roast in a very hot oven for 1 hour until deeply browned.
  2. In a large, wide pot (avoid tall narrow pots), place roughly chopped vegetables and herbs.
  3. Add roasted bones and meat on top of the vegetables.
  4. Pour cold water to cover meat and vegetables completely. Add salt.
  5. Simmer gently over low heat for about 7 hours. The broth must never boil—just a gentle simmer to avoid cloudiness. Do not stir. Do not add water after it starts boiling.
  6. Skim foam and impurities regularly during simmering.
  7. Strain broth through a sieve lined with double-layer cheesecloth.
  8. Let the strained broth cool, then refrigerate overnight. Remove and discard the solidified fat layer on top.
  9. Transfer broth to a pot and simmer again over low heat for about 3 hours until reduced by more than half.
  10. Strain reduced broth again through cheesecloth.
  11. Refrigerate until set. The demi-glace will become a gelatinous jelly-like consistency.

Storage & Usage

  • Keeps for up to 2 weeks refrigerated.
  • Freezes well up to 6 months.
  • Use as a rich base for sauces, gravies, and stews.

💡 Tips

  • Slow, gentle simmering is key for clear, flavorful stock.
  • Roasting bones deeply enhances flavor and color.
  • Removing fat after chilling improves sauce clarity and taste.
  • The final jelly texture indicates perfect gelatin extraction.

📝 Final Thoughts

Making demi-glace is time-intensive but yields a versatile, deeply flavorful sauce base essential to professional cooking. This modern flour-free version allows flexibility in sauce preparation while preserving traditional rich taste.