in Recipes

Demi-glace

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Ingredients for 10 servings:

  • 5 kg veal bones or beef bones
  • 1 kg onion(s)
  • 1 kg carrot(s)
  • 1 celeriac
  • Parsley
  • 1 tube(s) Tomato paste
  • ½ liter of wine, preferably Riesling, dry
  • Water
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

indispensable

Layer the bones in a large roasting pan and place in the hot oven. When everything is nicely browned, add the finely diced vegetables (mirepoix) and let them brown slightly, then pour in half water and half white wine until just covered. Leave in the oven for 1 1/2 to 2 hours. The liquid should reduce considerably; add more water if necessary. Strain the remaining liquid, about 1 to 1 1/2 liters, through a fine sieve or a cloth and remove all the fat. This is ideal for adding to sauces! It can also be used in a similar way to make game or lamb stock; just add a few specific spices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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