How to Make Demi-glace sauce

• Preheat your oven to 400°F (200°C). Place the beef or veal bones on a baking sheet and roast them for about 30 minutes until they turn brown and develop a rich flavor.
• In a large stockpot, add the roasted bones, onions, carrots, celery, and tomato paste. Pour in the water and bring the mixture to a boil. Skim off any foam or impurities that rise to the surface.
• Reduce the heat to low and let the mixture simmer uncovered for 6-8 hours. This slow cooking process allows the flavors to develop and the liquid to reduce
• Once the stock has reduced by about two-thirds and has a rich, deep flavor, strain it through a fine-mesh sieve or cheesecloth into another pot. Discard the solids.
• In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook the roux for a few minutes until it turns a light golden color.
• Gradually pour the strained stock into the saucepan with the roux, whisking constantly to prevent lumps from forming. Continue cooking over medium heat until the sauce thickens to a desired consistency.
• Season the demi-glace sauce with salt and pepper to taste. You can also add additional herbs or spices, such as thyme or bay leaves, to enhance the flavor if desired.
• Once the sauce has reached the desired consistency and flavor, remove it from the heat and let it cool slightly. It will continue to thicken as it cools.

The demi-glace sauce is typically served with various meat dishes, such as roasted or grilled beef, lamb, or game meats. It adds a rich, velvety texture and deep flavor to the dish.

In conclusion, demi-glace sauce is a classic French meat-based sauce that requires time and patience to prepare. Its long cooking time allows for the extraction of flavors from the bones and vegetables, resulting in a deeply flavorful sauce. Demi-glace is highly versatile and can elevate the taste of many meat dishes, making it a staple in fine dining and gourmet cuisine.

Facts about demi-glace sauce:

1. Demi-glace is a fundamental component of classic French cuisine, often used as a base for other sauces.
2. The sauce is made by reducing and intensifying the flavors of rich stocks and aromatics.
3. Traditionally, demi-glace sauce is made with equal parts of veal and beef stock, but variations can include other meats as well.
4. Demi-glace can be time-consuming to prepare, but it can also be purchased in concentrated form or as a premade product for convenience.
5. Due to its concentrated flavors, demi-glace is typically used in small amounts to enhance dishes rather than being served as a standalone sauce.