Demi-glace is a traditional French recipe for a classic thickened sauce, typically used as a sauce base or glaze and made from a mix of bones and vegetables cooked with red wine. The full recipe is presented here and I hope you enjoy this classic French version of: Demi-glace.
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Demi-glace is a classic French sauce typically used as a glaze for meats and made from veal bones, vegetables and red wine reduced to a thick paste.
Ingredients:
450g veal bones
1 carrot
1 onion
2 garlic cloves
1/2 celery stick
4 sprigs fresh thyme
1 bay leaf
500ml red wine
2l water
salt and black pepper, to taste
Method:
Add the veal bones to a roasting pan. Place in an oven pre-heated to 220°C and bake for 15 minutes. Add the vegetables and red wine, stir to mix then season and transfer to a large pan. Add the water, bring to a boil and continue cooking until reduced by 2/3. Allow to cool then strain through a fine-meshed sieve.
For recipes requiring it the demi-glace can be the most important flavour component of the dish. Take care when making it.
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