Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats) |
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Prep Time: 3 Minutes Cook Time: 717 Minutes |
Ready In: 720 Minutes Servings: 12 |
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Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to the considerable effort involved in making the traditional demi-glace, this simple stock reduction is a common substitute. Julia Child referred to this as a semi-demi-glace . Ingredients:
2 quarts homemade beef stock |
2 tablespoons red wine (optional) |
Directions:
1. In a large saucepan, bring stock to a boil.
2. Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
3. It has reduced to demi-glace if it thoroughly coats the back of the spoon.
4. *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
5. **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.
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