demi glace recipe

Demi-glace is a rich, reduced brown sauce used solo or as a base for other sauces. This meatless version loses the usual veal stock, but none of the texture or flavour.

Vegetable Demi-Glace

portobello

unpeeled,

onion, unpeeled, coarsely chopped

eggplant,

leek,

garlic cloves, unpeeled, smashed

tbsp ml) vegetable oil

tbsp all-purpose flour

tbsp ml) tomato paste

ml) red wine

celery

cups litres) water

With the rack in the middle position, preheat the oven to 400°F (200°C). 

On a baking sheet, toss the vegetables with the oil. Bake for 1 hour or until the vegetables are golden brown, stirring frequently. Remove from the oven. Sprinkle the flour over the vegetables and stir in the tomato paste until thoroughly combined. Continue baking for 10 minutes. 

Place the vegetables in a large pot. Pour the wine onto the baking sheet and scrape up any browned bits. Add the wine mixture to the vegetables along with the bouquet garni and water. Bring to a boil, then simmer for 1 hour.

Strain the stock through a sieve into another pot, pressing the vegetables with the back of a ladle to extract all the juices. Over high heat, boil for 10 minutes or until reduced by half, stirring occasionally. Season with salt and pepper. 

Use the demi-glace as a sauce for vegetables, risotto and pasta, or even fish or meat.

https://cdn.jwplayer.com/v2/media/XsqtVyze

Bouquet garni (herb bundles)

Demi-Glace is a highly concentrated beef sauce often used in French Cuisine. It’s strong flavor and aroma will add an irreplaceable depth of richness to any dish you decide to build from this easy base recipe.

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Vegetable Demi-Glace

Demi-Glace

Top 2 demi glace recipe recipes from across the web

The most viewed demi glace recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetable Demi-Glace

Demi-Glace

The most viewed demi glace recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine