Demi-glace
This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.
Ingredients
- 1 qt (32 oz, 946mL) low-sodium broth or stock.
- 1 ¼ oz (7g) packet unflavored, unsweetened gelatin.
- 1 teaspoon (5mL) tomato paste.
- 1 teaspoon (5mL) low-sodium soy sauce.
- ½ teaspoon onion powder (optional).
Directions
- Put the tomato paste in a large pot, then turn the heat on medium.
- Spread the paste around the bottom of the pot and stir until it just barely starts to brown.
- Deglaze with the broth.
- Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume.
- Freeze in ice cub trays.
Notes
- Multiply by six to yield several weeks worth of demi-glace ice cubes.
Contribution
Dan.