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 or Semi-Demi-Glace (Simple Reduction and 2 Cheats) image

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

Ingredients

2 quarts homemade beef stock
2 tablespoons red wine (optional)

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

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