How to Make Demi-Glace
Try making the famous French demi-glace at home! It takes a long time, but it's simple — and worth every minute, because a single small spoonful can turn any dish into a culinary masterpiece. Don't believe it? See for yourself!
Mila
Recipe author
How to Make Demi-Glace
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 %
12 g
Fats 30 %
6 g
Carbohydrates 10 %
2 g
108 kcal
GI:
100
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0
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0
- Spread the bones on a baking sheet, drizzle with half the oil, and toss lightly with your hands. 2. Peel the carrots and onion. Cut the carrots into rounds and the onion into large pieces. Toss them well with the remaining oil and the tomato paste, then spread them on a separate parchment-lined baking sheet. 3. Roast the bones and vegetables for 2 hours at 400°F (200°C). 4. Transfer the roasted bones and vegetables to a large pot. 5. Cover everything with cold water. 6. Add the parsley, thyme, celery, and black peppercorns. 7. Pour hot water onto the baking sheet the bones roasted on, scrape up the browned bits, and add that to the pot too. 8. Simmer the bones and vegetables with the seasonings over the lowest heat for 8 hours. 9. When the time is up, lift out the bones and strain the broth through a sieve. 10. Spoon the fat off the surface of the concentrated broth. Don't throw it out — you can use it for cooking; just keep it in the fridge. 11. Strain the broth once more and return it to the pot. 12. Set the pot over high heat and reduce for 1½ hours. The broth should darken and thicken. 13. Chill the sauce in the fridge for a few hours, after which you can use it in all kinds of dishes. Store the demi-glace in the refrigerator. Happy cooking!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery root - 32 kcal/100g
- Thyme - 101 kcal/100g
- Thyme, dried - 276 kcal/100g
- Wild thyme - 276 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Black peppercorns - 255 kcal/100g
- Marrow bones - 105 kcal/100g
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Related and additional categories:
- National cuisine
- Second course
- Sauces
- Meat and meat products
- Vegetables
- Spices seasonings spices
- Fats and oils
- Other
- Pepper
- Parsley
- Celery
- Thyme
- Vegetable oil
- Tomato paste
- French cuisine
- Stewing
- Oven roasting
- Meat second course
- Homemade tomato sauce
- Meat in the oven
- Offal
- Vegetables in the oven
- From carrots
- From onion
- No eggs
- Recipes for lean dishes without butter