Demi-Glace

Name: Demi-Glace (Demi-Glace)
Yield: Makes 2½ Cups
Cuisine: France
Ingredients: 3 tablespoons rendered duck or goose fat or butter; ¼ teaspoon freshly grated nutmeg; 1 imported bay leaf; 2 ounces fatty cured ham, chopped (optional); 1 large tomato, halved, with skin and seeds; 2 medium carrots, chopped; 2 medium onions, chopped, plus 1 onion, halved; 1 small celery rib, sliced; 8 to 10 pounds veal bones; 6 sprigs of parsley; 2 to 3 pounds chicken carcasses, plus 1 heart and 1 gizzard; 1 head of garlic, halved horizontally

Preparation info

Makes
2½
Cups

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is an intense, all-purpose reduced meat and poultry sauce base that you’ll find called for in many recipes in this book. It can be stored in the refrigerator for 6 months or frozen for up to 1 year.

Ingredients

8 to 10 pounds veal bones
2 to 3 pounds chicken carcasses

Europe
France
Sauce
Gluten-free

Method

Crack the veal bones and chicken carcasses with a cleaver into very small pieces or have the butcher do this for you. Place them in a deep stockpot, cover with warm water, and quickly bring to a boil. Boil hard for 3 minutes. Drain, rinse, and return to the pot.
Cover the bones with 6 quarts cold water. Add the fatty pieces of veal if you have them. Slowly bring t