Dishes with demi-glace. Demiglas sauce - a French culinary miracle

02.11.2019 Healthy eating

How much does demi-glace sauce cost (average price per 1 kg.)?

Moscow and Moscow region

Demiglas sauce belongs to the national dishes of France and is rightfully considered a classic of world gastronomy. It is no coincidence that demiglas or demi voice are called legendary sauce. French chefs have been experimenting with sauce recipes since the Middle Ages. Since then, almost every sauce of French cuisine has become not only popular, but ranked among the masterpieces of world cuisine. Take, for example, the famous sauces bechamel, veloute or espaniol, which are considered the basis of all French cuisine. This list can be safely ranked demi-glace sauce, the original name of which sounds like demi-glace, which literally means "half ice".

Demi glas sauce is considered a meat type, this is due, first of all, to the composition of the product. The demi-glace sauce is based on steep meat broth, which is boiled from beef bones. Thanks to the famous chef and gourmet of the 19th century Antonen Karem, demi-glace sauce began to be ranked among the cohort of sauce classics. It was in the 19th century that forgotten traditions began to be remembered and revived, since For almost two centuries, European culinary experts have preferred Asian spices and herbs that have never been seen before. However, having experimented a lot with exotic tastes, the chefs decided to turn to the origins.

The 19th century gave world culinary a lot, because at this time, the famous sauces of French, Italian, English and German cuisine received a second life, and the taste and aroma of some of them even sounded in a new way. Mr. Karem ranked demi-glace among eight so-called "mother" sauces, on the basis of which others are also made. However, demi glass is itself a derivative of the classic meaty brown espanol sauce. We can say that the basis of demiglas is espanol sauce, the recipe and preparation method of which have been slightly changed.

The demi-glace sauce is made from which vegetables, as well as spices and herbs are added. Usually, demi-glace sauce is made with onions, celery, carrots, parsley and tomatoes. The rich brown broth plays the first violin in the demi-glace recipe. That is why it is necessary to carefully select the meat for the demi-glace sauce. Usually they use beef or veal shanks, the more meat broth will be, the more refined and brighter the taste of demi-glace sauce will turn out. One liter of demiglas broth is obtained from three liters of water and a kilogram of the starting ingredients.

To prepare the demi-glace sauce, you must first prepare the meat ingredients. We wash the meat and separate the pulp from the bones. Bones should be chopped and tinted in the oven. It is better to cut vegetables and herbs into large pieces and fry with the addition of spices and herbs. on which the meat bones were baked, do not rush to wash, with a glass of water you can collect valuable meat juice, which should be mixed with the vegetable mass. Pieces of meat also need to be baked in the oven and the resulting fat and meat juice should be collected in a separate container. At the final stage, all ingredients are mixed together and boiled.

The process of making demi-glace sauce takes about 12 hours. This is a painstaking and diligent process that real connoisseurs or pros can do. Nowadays, you can buy ready-made demi-glace sauce, produced industrially. Such a product tastes good, but can never compare to the fresh homemade and freshly cooked classic French cuisine demi-glace meat sauce.

Calorie content of demiglas sauce 51 kcal

Energy value of demiglas sauce (the ratio of proteins, fats, carbohydrates - bju).

I am a big fan of the classic culinary sauce demi-glass, which in turn can also be a great base for mushroom or pepper sauces, but I must warn you that making demi-glass is a very long process, because we want to get a true classic sauces cooked at home.

Demi-glass sauce is made from a highly concentrated brown (meat) broth, which, when properly cooked, turns into a thick glaze with a delicious aroma and a slightly smoky meaty taste.

You start cooking by roasting a lot of meat bones (veal and beef) to make a base of them - brown broth, which, in turn, will take you more than one hour to cook. Part of the broth will go to the preparation of the classic Espanyol sauce, the other part will go directly to the preparation of the demi-glass. Agree, not easy?

Demi-glass is a combination of Espanyol sauce with brown broth. The main thing in the cooking process is to prevent burning, which will destroy the classic flavor of the sauce.

Cooking demi-glass sauce, as I have already noted, is a very time-consuming process, therefore, this is one of the first lessons taught in many culinary schools, because the cooking process teaches students not only to competently prepare ingredients, details and secrets of cooking, but also what the most important thing is patience.

How to make demi-voice at home?

Over time, many recipes for demi-glass have emerged until Chef Auguste Escoffier standardized its preparation in his Cooking Guide, but I think the recipe below is a good analogue for those who cook it at home. Most restaurant chefs prepare large batches of demi-glass sauce because it is used in a huge number of recipes, is the basis for many other dishes and sauces, and most importantly, it requires a lot of work.

Recipe for classic Demi-Glas sauce:

Cooking time for brown sauce: 45 minutes

Demi-glass preparation time: 7 hours

Total time: 7 hours, 45 minutes
Result: approximately 3.8 liters

We need:

For brown broth:

8 veal marrow, sawn into small (5 cm) pieces

6 beef brain bones, sawn into small (5 cm) pieces

Tomato paste

White onion 2 pcs.

Carrots 2 pcs.

Celery 2 stalks

4 cups dry red wine

Salt and pepper

Seasonings to taste

Water

For the Espanyol sauce:

3.5 liters brown broth, hot

A glass of Roux sauce (sautéed butter and flour mixture)

Melted bacon (30 g)

White onion 1 pc

Carrots 1 pc

Celery 1 stalk

Salt

Freshly ground black pepper

Tomato puree

Spices

For Demi-glass sauce:

3.5 liters of hot Espanyol sauce

3 liters brown broth

Condiments

How to cook?

Making brown broth

1. Preheat the oven to 230 degrees. Place the bones in a deep dish and bake for 1 hour. Remove bones from oven and rub with tomato paste.

2. In a deep bowl, combine the coarsely chopped onions, carrots and celery together. Place the vegetables to the bones and place back in the oven. Bake for 30 minutes. Remove from the oven and blot the bones with a tissue to absorb excess fat. Don't wash your uniform

3. Pour the wine into a deep dish in which the bones were baked, using a wooden spatula, mix the wine with the remnants of fried particles from meat and vegetables. Next, place the bones in a very deep cooking pot, cover with the resulting mixture, season with salt and herbs to taste.

4. Add water, bring to a boil and continue simmering for 4 hours, skimming regularly. Remove from heat and strain.

Result: approximately 6 liters

Making Espanyol sauce

1. Whisk the Roux sauce in a saucepan. Melt the bacon in a large saucepan. Add vegetables to it. Season with salt and pepper. Simmer for 5 minutes. Combine the tomato puree and chopped vegetables and cook for about 5 minutes.
Mix everything and add spices to taste.

2. Simmer the sauce for about 45 minutes, adding water. Strain the sauce through a sieve.

Result: 3 liters.

Making Demi-Glass Sauce.

1. In a stockpot, combine the Espanyol sauce, brown stock and seasonings, and simmer all together over medium heat.

2. Bring to a boil, reduce heat by half, and continue simmering until the liquid is halved, which will take about an hour and a half. Stir occasionally. Season with salt and pepper.

Strain the sauce.

The demi-voice should be slightly thick and very aromatic. Ideal as a gravy with juicy steak, ribs and kebabs. Also, based on this sauce, you can prepare a mushroom sauce (fry mushrooms in a demi-glass with the addition of cream). The sauce is so tasty and versatile that it will not spoil almost any dish.

Bon Appetit!

The preparation procedure for this sauce is rather complicated and the dishes need very roomy ones. And in most cases, it's easier to buy ready-made powder extract for the sauce. But if you nevertheless decided, then ...
The recipe is for 3 kilograms of meat sauce.

Ingredients for the sauce:

10 kg of beef bone,
1.5 kg beef
5 l red wine,
1.5 kg onions,
1.5 kg leek,
1.5 kg carrots,
700 g bell pepper,
10 g rosemary
500 g celery stalk,
600 g celery root,
500 g zucchini
500 g eggplant
500 g tomato paste,
100 g dill,
100 g parsley
5 g thyme
90 g garlic
100 ml vegetable oil,
3 g salt,
3 g black pepper,
3 g allspice,
3 g cloves
1 g bay leaf
50 g sugar.

Sauce recipe

Peel the onion, rinse and dry. Rinse the carrots thoroughly, peel, then rinse and dry again. Cut the onion in half, cut the carrots (depending on size) into large pieces. Rinse the garlic under cold running water, cut the whole head horizontally so that it does not fall apart. Then fry everything in a pan without oil, for 5-10 minutes, until a black charcoal crust forms.
Rinse the beef thoroughly, dry and remove fat. Then cut the beef randomly into pieces of 40 - 50 gr.
Disassemble the green leeks in layers and rinse thoroughly. Rinse the Bulgarian pepper, dill, parsley and thyme thoroughly.
Rinse the rosemary and celery stalk and chop randomly.
Rinse the zucchini, eggplant and celery root and chop randomly.
Rinse and dry the beef bones thoroughly. Then put the bones on a metal baking sheet with high sides, without overlapping each other and bake in the oven for 1 hour. Then put onions, leeks, carrots, celery root, tomato paste and 1 liter of red wine on top of the bones. Bake in the oven for another half hour. Then transfer the bones and vegetables to a large metal pan, add 35 liters of cold water, bell pepper, rosemary, celery stalk, garlic, zucchini, eggplant, parsley, dill and thyme. Cook over high heat, without a lid. Bring to a boil and place on low heat. Cook for 24 hours. Without a lid, constantly removing the fat from above with a slotted spoon or ladle. The water should evaporate by half. Then remove the saucepan from the stove and immediately strain the resulting sauce into a clean, dry saucepan through a Chinua cone.
Then put the pan on the stove, on the lowest heat. While the sauce is evaporating, we make a preparation: Fry the chopped beef in vegetable oil in a frying pan for 15-20 minutes until dark fried crust. Then transfer the meat to a saucepan with strained sauce. Then add black peppercorns, cloves, bay leaves, allspice and granulated sugar to the saucepan with the sauce. Simmer the sauce for 3-4 hours. The sauce should evaporate 1/3. Then add the remaining 4 liters of red wine to the saucepan. Simmer the sauce for another 3-4 hours. The sauce should evaporate 1/3 again. Then remove the sauce from the stove and strain into a clean, dry saucepan through a mesh cone and squeeze the meat with a ladle.

Then check the quality of the sauce. Dip a tablespoon in the sauce and hold it over the sink with your finger from top to bottom. The sauce should fill the strip very slowly from your fingertip. If the strip from the finger closes quickly, then the sauce needs to be evaporated further. Then check again every 30 minutes. When the sauce reaches the desired consistency, remove the pan from the stove and cool on ice to room temperature.

Demiglas is not an ordinary sauce. You will have to work hard on its preparation, and even more than one hour. The base is prepared from beef bones and vegetables, it turns out incredibly aromatic, rich, will be a wonderful addition to any dish.

Demiglas sauce - general principles of preparation

Bones. There should be a lot of them, the presence of meat is optional, but there may be leftovers. Rinse the seeds thoroughly before using. If the quality of the product is in doubt, it is better to soak it for several hours in cold water. According to the classic recipe, the bones are first baked in the oven, then boiled in water for several hours. Sometimes the process can take almost an entire day.

Vegetables. Usually these are onions, carrots, celery. There are recipes with tomato, you can take tomatoes. Vegetables are added to the meat bones. Then the sauce is cooked again for several hours. In the classic French recipe, three types of onions were initially used, but later they began to take the one that was available.

Wine. It makes the taste of the "Demiglas" sauce deeper, more unusual, emphasizes the meaty notes. Red wine is commonly used.

Spices. Salt, pepper the sauce, add all sorts of aromatic herbs at the very end, since in the process of prolonged heat treatment and boiling of the mass there is a chance to oversalt, add extra pepper or spoil the taste with spices.

Demiglas sauce with red wine

This recipe for "Demiglas" sauce can be attributed to the classic version. It is he who is most often found in French cooking. The base is prepared for a long time, but you can boil the seeds in advance.

Ingredients

4 kg of beef bones;

600 grams of carrots;

600 grams of onions;

100 grams of vegetable oil;

400 ml of dry red wine;

6 cloves of garlic;

400 g fresh celery.

Preparation

1. Rinse the beef bones, put them on a baking sheet. We put it in the oven, bake until brownish at 200 degrees. Care must be taken so that they do not burn.

2. Now we put the bones in a saucepan with a volume of ten liters. Pour water to the very top, leave a few centimeters to boil. We cook the bones without a lid for about five hours, the amount of liquid on the sides will not halve. At the same time, we do not allow the liquid to actively gurgle.

3. As soon as there is exactly half of the water in the pan, add all the chopped vegetables and garlic cloves to the bones, add boiling water so that the water becomes 2/3, prepare the broth again until half of the liquid evaporates.

4. We take out the bones, throw them away. We wipe the boiled vegetables through a sieve, filter the rich broth.

5. Add red wine, oil to the broth with vegetables, put on the stove again, boil until a thick mass is obtained.

6. From this amount of products, approximately 1.5 liters of demi-glass should be obtained. At the end, the sauce must be seasoned with salt and pepper. French chefs often add rosemary, thyme, cloves and other spices to it.

Demiglas sauce with tomato (simplified recipe)

Fewer ingredients are needed to prepare such a "Demiglas" sauce, but it will be slightly inferior in taste to the original.

Ingredients

1.3 kg of seeds;

150 ml of red wine;

100 grams of tomato puree;

300 g of celery, carrots, onions;

Spices, garni bouquet, oil.

Preparation

1. Put the washed seeds on a nasty dish, sprinkle with oil. We bake at 200 degrees until a light blush.

2. We take out the bones. Lubricate with tomato puree or slightly diluted tomato paste.

3. Chop the onion and carrot. Chop the celery into large pieces. We put vegetables on top of the seeds and also sprinkle with vegetable oil.

4. Re-send the seeds to the oven, cook until the vegetables are browned.

5. Transfer the food from the baking sheet to the pan, fill it with water so that the liquid covers the contents by five centimeters. We put on the stove, cook until the water evaporates by half.

6. Now take out the bones. Add wine to vegetables. We boil the liquid for about fifteen minutes.

7. Remove the sauce from the heat, wipe the vegetables. Be sure to filter everything so that splinters of beef bones do not accidentally get into the sauce.

8. Now you can boil the sauce with the addition of salt, pepper, put a bouquet of garni. Boil for a few minutes and you're done!

Demiglas sauce with cream

To prepare this sauce, you will need a concentrated base of Demiglas sauce. You can prepare it according to the first recipe.

Ingredients

100 ml sauce;

70 ml cream;

20 ml olive oil;

90 g onions;

15 g butter;

3 spoons of wine.

Preparation

1. Combine both types of oil in a frying pan or in a small saucepan, melt on the stove.

2. Peel the onion. Cut the head into small cubes, add to the oil, fry for about three minutes, make the fire moderate.

3. Add red wine to the onion. We evaporate the alcoholic drink for a minute.

4. Pour in the cream. Warm up with onions almost to a boil, stir occasionally.

5. Add the concentrated Demiglas broth to the creamy sauce. Stir.

6. We make the heat to a minimum, cover the bowl, cook under the lid for about five minutes, so that the flavors merge.

7. At the end you need to taste the sauce, add a little salt and pepper if necessary.

Demiglas sauce (adapted recipe)

A simplified recipe for French sauce based on regular brown broth. The seeds need to be fried in the oven, then just boil for 2.5-3 hours, be sure to strain.

Ingredients

1.5 liters of broth;

0.5 onions, carrots, celery;

120 g ghee;

70 g flour;

A spoonful of tomato paste;

0.5 cups of wine;

Four tablespoons of vegetable oil.

For the sachet, you need a bay leaf. Several sprigs of parsley, thyme, rosemary. We tie it all in a gauze bag. You can add cloves, peppercorns, a piece of ginger.

Preparation

1. Fry chopped onions in vegetable oil until transparent, add carrots and celery.

2. Heat the ghee in another bowl, add flour and fry until golden brown. Stir the mixture constantly, do not leave for a minute. Pour half of the broth, boil the sauce until it thickens. Can be removed from heat.

3. Add tomato paste to the fried vegetables, add wine after a couple of minutes.

4. Simmer a little vegetables in wine, then fill with the remaining broth. Cook under the lid for about half an hour.

5. Wipe vegetables with broth.

6. Combine both masses, salt and pepper to your taste, stir. For aroma, put in a sachet with spices.

7. Put on the stove, boil everything together for about five minutes, then stand under the lid for about half an hour. Then the sachet must be removed, otherwise the sauce will have an overly pronounced aroma.

Demiglas sauce with mushrooms

To prepare such a sauce, you need a concentrated demiglass base. Champignons are used here, as they are the most affordable and quickest to prepare.

Ingredients

150 g of concentrated Demiglas sauce;

2 mushrooms;

0.5 onions;

0.2 glasses of wine;

1 tbsp. l. oils.

Preparation

1. We wash the mushrooms, cut into thin slices, put in a frying pan, fry the pieces on both sides. We remove.

2. Cut the onion into half rings. Put in a skillet after mushrooms, fry until transparent. We return the mushrooms.

3. We pour it all with wine. We wait. Until it completely evaporates.

4. Add the sauce.

5. Cover the frying pan, simmer it all over low heat for about ten minutes. At the very end, we try. If necessary, add salt and pepper.

Sauce "Demiglas" with cherries

The recipe for the incredibly interesting Demiglas sauce, for which you need a cherry in wine. We prepare the base according to one of the recipes above.

Ingredients

100 g cherries;

150 g of wine;

15 g sugar;

200 ml sauce;

1 tsp butter.

Preparation

1. We free the cherries from seeds, the recipe indicates the weight of pure berries.

2. Melt the butter, add the berries, heat slightly.

3. Mix the wine and sugar, pour in the cherries. Cover, simmer until soft.

4. As soon as the berries are cooked, add demi-glace to them. Stir, salt and pepper to taste.

5. Simmer the sauce with cherries on the stove for a few more minutes to combine the flavors.

6. Remove from heat, cool slightly. Serve cherry sauce with meat or poultry.

Meat in "Demiglas" sauce

A simple recipe for a fragrant meat dish using meat sauce. Veal is indicated here, but you can also take pork, lamb, it will turn out in any variant tasty and tender.

Ingredients

600 g veal;

200 g of Demiglas sauce;

1 tbsp. l. oils;

1 pinch of salt.

Preparation

1. Cut the veal into half-centimeter plates. On one side, lightly tap with a hammer.

2. Rub the pieces with salt, grease with the prepared sauce. Leave to marinate for 40-50 minutes.

3. We spread the veal in one layer in a greased form. We bake at 200 degrees until golden brown.

4. Take out the form from the oven. Pour the remaining sauce over the pieces. Cover with a piece of foil.

5. We return to the oven. We remove the temperature to 180 degrees, cook for about twenty minutes more.

If the French sauce is to your taste, then it is more convenient to prepare a lot of base for demiglas at once. It can be poured into molds or containers, frozen. At the right time, the mass can be melted on the stove, supplemented with the necessary spices, and refreshed with wine.

When boiling the bones for the sauce, do not allow the broth to boil actively. Otherwise, the base will turn out to be cloudy, not very appetizing in appearance.

Demiglas turns out to be an interesting autumn in a spicy version. It is enough, when adding vegetables to the broth, to throw a chopped pod of hot chili pepper, darken everything together. It is even easier to add a little Georgian adjika to the total mass.

04.09.2018

Demi-glace is arguably the most laborious and flavorful French sauce of all time. Not every professional chef will undertake to make a thick, velvety brown sauce of divine taste from scratch. On this page, the site you will learn what demi-glace is, research its composition, and also get acquainted with classic and simple cooking recipes.

What is demi-glace sauce?

Demiglas sauce (demiglas) is a rich, thick brown sauce from French cuisine, which is prepared on the basis of a concentrated broth of baked veal bones with the addition of wine and spices. It has an intense meaty flavor and mouth-watering aroma.

In fact, it is a brown sauce, boiled over a long boil in a 1: 1 ratio with Espanyol sauce - one of the main sauces in France. The classic demi-glace is made from veal, but beef and poultry can also be used.

The name demi-glace comes from the French word Glace, which means Icing or Glaze, and Demi means Half, because the two ingredients are halved.

It is used both by itself for serving with grilled meat and steaks, and as a base for other sauces.

What does demi-glace sauce look like - photo

How to prepare demi-glace from scratch

The main difficulty of the classic recipe for demi-glace sauce is its preparation time, which can last more than a day due to several production stages.

The classic recipe for demiglas begins with a brown sauce, a concentrated broth made from bones that have been roasted in the oven.

The fried bones are then simmered with chopped carrots, onions and celery. Wine is sometimes added, and some recipes include a little tomato paste to help the bones release gelatin faster. Along the way, fat and foam are removed. The final defatting is done after the broth has cooled.

The final step is to strain the bones and vegetables to cleanse the broth.

The next step is to prepare the Espanyol sauce. To do this, use a part of the finished brown sauce: it is combined with an equal amount of flour and butter and cooked over low heat until it becomes dark in color.

The last step is to combine both brown and Espanyol sauces in equal amounts and simmer to half.

The increased viscosity and pronounced taste of demiglas is achieved by boiling veal bones, rather than regular beef or chicken. Calf bones contain more collagen than adult cows, and when boiled for several hours, the collagen turns into gelatin, making the sauce thicker and richer.

The classic recipe for demi-glace sauce

Prep time: 45 minutes

Cooking time: 7 hours

Total time: 7 hours, 45 minutes

Output: 1 liter.

The demi-glass preparation process is divided into 3 stages.

Stage 1. Base - brown sauce

Ingredients for brown sauce:

1 kg of veal marrow, sawn into 5 cm pieces;
1 kg of beef marrow (also in 5 cm pieces);
100 grams of tomato paste;
1 glass of onions;
0.5 tbsp. carrots;
0.5 tbsp. celery;
1 glass of dry red wine;
salt and pepper;
0.5 liters of water.

Step by step cooking:

Preheat oven to 250 degrees Celsius. Place the bones in a roasting pan and bake for 1 hour.
Remove the bones from the oven and brush them with tomato paste.
Chop finely and combine onion, carrot and celery in a bowl. Place the vegetables on the bone and place in the oven for another 30 minutes.
Remove from oven and drain off grease.
Place the brazier on the stove, pour in the red wine and stir well using a wooden spoon. Add a bouquet of garni and season with salt.
Add water. Bring liquid to a boil and reduce to lowest heat. Cook the sauce for 4 hours, stirring regularly.
Remove from heat and strain.

Output: about 3 liters.

Stage 2. Espanyol sauce

Ingredients for Espanyol Sauce:

1 liter of hot brown sauce
0.5 cups of onions;
¼ Art. carrots;
¼ Art. celery;
salt;
freshly ground black pepper;
2 tablespoons tomato paste
1 bouquet of garni.

How to cook:

Heat the fat in a large saucepan and add the vegetables. Season with salt and pepper. Simmer for about 5 minutes. Place tomato puree in vegetables and heat for about 5 minutes.
Add brown sauce and a bouquet of garni to the mixture. Continue simmering for about 45 minutes.
Strain the resulting sauce.

Output: 1 liter

Stage 3. Final

Combine 1 quart brown sauce with 1 quart espaniol in a saucepan and place on the stove over medium heat.

Bring to a boil and reduce heat to medium. Boil until the liquid is halved, which will take about 1.5 hours. Season with salt and pepper if necessary.

Most chefs prefer to tweak the classic way of making demi-glace, and many have their own recipes.

Simple recipe for demi-glace sauce

Prep time: 10 minutes

Cooking time: 70 minutes

Total time: 80 minutes

Output: 1 liter.

This simplified recipe uses concentrated broth instead of making a brown sauce from scratch. The result is just as tasty and takes much less time.

What you need:

1 bay leaf;
1 teaspoon thyme (dried)
6-8 fresh parsley stalks;
8-10 allspice peas;
2 tablespoons of vegetable oil;
½ cup chopped onions;
¼ Art. chopped celery;
¼ 1 tbsp of grated carrots;
¼ Art. flour;
5 cups strong beef broth.

How to do:

Place bay leaves, thyme, parsley stalks, and peppercorns on a square piece of cheesecloth. Tie it in a knot with culinary twine.
Heat oil in a saucepan over medium heat and add onions, celery and carrots. Let them sit for a couple of minutes until the onion is partially translucent.
Add flour and stir to form a thick consistency.
Cook for about 3 minutes, stirring frequently to prevent the flour from burning.
Now add 3 cups of broth.
Bring to a boil over medium heat. Then lower the temperature, place the seasoning knot in the saucepan, and heat slowly for about 20 minutes, or until the total liquid has been reduced by about a third.
Remove the pan from the heat, remove the seasonings (don't throw them away, put them aside!). Strain the sauce gently through a sieve.
Now return the sauce to the stove, add the remaining 2 cups and return the seasoning to the saucepan.
Bring to a simmer and then simmer for about 50 minutes, or until the sauce is half cooked.
Discard the seasonings and strain the sauce. Season with salt to taste.

Chicken demiglas - video

Fast cooking option (powder)

Fast food manufacturers have suggested saving hours spent in the kitchen and making a delicious sauce in just 5 minutes and released dry (powder) demi-glace.

The finished mixture usually contains: wheat flour, palm oil, iodized salt, corn starch, spices, tomatoes, maltodextrin, xanthan gum, sugar, soy sauce, thickeners, flavors, colors, wine.

How to dilute dry demi-glace:

Dissolve 100 g of dry demiglass mixture in 1 liter of water.
Bring to a boil, stirring constantly, and simmer for 3 to 5 minutes.

How and how much to store demi-glace sauce

Demiglas sauce can be stored in the refrigerator for about two weeks, and in the freezer in a plastic container for up to six months.

When you need it, you don't have to thaw all of it, but just take a hot spoon to separate the required amount.

One way to store demi-glace in the freezer for easier use is to pour the prepared and chilled sauce into ice trays and freeze. Then take out the "ice cubes" and store in the freezer in a plastic bag. Add frozen cubes to sauces and recipes as needed.

Ready-to-use demi-glace contains preservatives that can extend the shelf life of the product, so check the storage label on the label.

How to choose and where to buy demi-glace sauce

Fortunately, in our time, you do not have to prepare demi-glace at home yourself, as it can be purchased in stores.

Demiglass should be deep brown, very shiny and smooth in appearance, without lumps or impurities.

How demi-glace sauce is used in cooking

Just one to two tablespoons of demi-glass will add richness and depth to a wide variety of dishes, from soups and stews to sauces and gravies.

Its flavor is so intense that another seasoning may not be needed.

Place demiglas at the end of cooking. To easily mix the thick sauce with the rest of the food, dilute with a few teaspoons of hot water to a heavy cream consistency before adding.

Here are some food ideas for demi-glace sauce:

The first and easiest way to use is for sauces. Stir in a few tablespoons in any toasted gravy.
Think of demiglas as a condiment for soups and stews. Even a few tablespoons added during the final cooking phase will greatly enhance the meal.
A vegetable or mushroom stew will get a delicious flavor with a little demi-glass.
Ideal with hamburgers.