Demi Glace Or Semi Demi Glace Simple Reduction And 2 Cheats Recipes
DEMI-GLACE OR SEMI-DEMI-GLACE (SIMPLE REDUCTION AND 2 CHEATS)
Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a "semi-demi-glace".
Provided by littleturtle
Categories Sauces
Time 12h3m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a large saucepan, bring stock to a boil.
- Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
- It has reduced to demi-glace if it thoroughly coats the back of the spoon.
- *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
- **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.
Nutrition Facts : Calories 135.4, Fat 4.2, SaturatedFat 2.1, Sodium 7194.5, Carbohydrate 0.8, Protein 22.1
BASIC DEMI GLACE
Make and share this Basic Demi Glace recipe from Food.com.
Provided by chef2010
Categories Sauces
Time 15m
Yield 1 Quart
Number Of Ingredients 2
Steps:
- Combine the stock with the sauce over medium heat.
- Simmer until the mixture is reduced by half.
- Strain and immediatly cool in a water bath.
Nutrition Facts :
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