- 500g beef or veal bones
- 200g onions, roughly chopped
- 100g carrots, roughly chopped
- 100g celery, roughly chopped
- 50g tomato paste
- 2 liters water
- 50g butter
- 50g all-purpose flour
- Salt and pepper to taste
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:
- Demi-glace is a fundamental component of classic French cuisine, often used as a base for other sauces.
- The sauce is made by reducing and intensifying the flavors of rich stocks and aromatics.
- Traditionally, demi-glace sauce is made with equal parts of veal and beef stock, but variations can include other meats as well.
- Demi-glace can be time-consuming to prepare, but it can also be purchased in concentrated form or as a premade product for convenience.
- Due to its concentrated flavors, demi-glace is typically used in small amounts to enhance dishes rather than being served as a standalone sauce.