Demi-Glace is a flavorful brown sauce to enrich other elegant sauces, add to soups and stews, or spoon over pork chops, duck breast, and other roasted meats. Use this easy-to-follow recipe to learn how to make this classic French sauce at home.
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MY EQUIPMENT:
30 QT Pot:
CUTTING BOARD:
HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON-STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
DIGITAL SCALE:
MANDOLIN SLICER:
CHINOIS:
INSTANT READ THERMOMETER:
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→ Ingredients
Veal Stock:
• 16 pounds veal bones
• 4 roughly chopped yellow onions, weighing a total of 1 pound
• 4 roughly chopped ribs of celery, weighing a total of 8 ounces
• 4 peeled or unpeeled roughly chopped carrots, weight a total of 8 ounces
• 12 ounces tomato paste
• 3 cups dry red wine
• 4 to 6 sprigs of thyme
• 4 to 6 parsley stems
• 15 to 18 peppercorns
• 3 to 4 garlic cloves
Espagnole Sauce:
• 2 tablespoons unsalted butter
• 2 roughly chopped yellow onions, weighing a total of 8 ounces
• 2 roughly chopped ribs of celery, weighing a total of 4 ounces
• 2 peeled or unpeeled roughly chopped carrots, weight a total of 4 ounces
• 4 ounces tomato paste
• 6 quarts veal stock or beef stock
• 4 to 6 sprigs of thyme
• 4 to 6 parsley stems
• 15 to 18 peppercorns
• 3 to 4 garlic cloves
• 2 sticks unsalted butter, or 8 ounces
• 8 ounces all-purpose or bread flour, or 1 ½ cups
Demi-Glace:
• 4 quarts espagnole sauce
• 4 quarts veal stock or beef stock
• 4 to 6 sprigs of thyme
• 4 to 6 parsley stems
• 15 to 18 peppercorns
• 3 to 4 garlic cloves
Watch more recipe videos:
Sous Vide Steak:
Beef Stock:
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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