How to make Demiglas sauce at home.

Demi-glace sauce

French demi-glace sauce is the base for many sauces, for example: port, bigard, roman. Its appearance is similar to aspic jelly, for which the French nicknamed it demi-glace or semi-ice.

Its rich meaty taste complements the taste of steak or boiled chicken breast well. Dishes with demi-glace or demi-glace sauce turn out very aromatic and satisfying; it is especially good in combination with mushrooms.

Classic recipe

By the way, Ilya Isaakovich Lazerson, respected by us, prepared demi-glace using this recipe. Let’s say right away that the recipe is not quick; it takes even longer to prepare jellied meat. But not difficult either, let’s get started.

Composition:

  • Beef bones – 2 kg
  • Red wine – 150 ml
  • Onions – 2 pcs.
  • Celery root – 1 pc. (about the size of an onion)
  • Carrots – 1 pc. (large)
  • Tomato paste – 1 tbsp. l.
  • Flour – 2 tbsp. l.
  • Vegetable oil – 1 tbsp. l.

Step-by-step recipe with photos:

1
Place the bones in a baking tray and put them in the oven at the highest temperature, turn on the grill!
You need to fry the bones for about 20 minutes until they have a beautiful golden color.
You need to fry the bones for about 20 minutes until they have a beautiful golden color.
At this time, cut the carrots, celery root and one onion, coarsely (you don’t even need to peel the onion and celery, but wash them).
At this time, cut the carrots, celery root and one onion, coarsely (you don’t even need to peel the onion and celery, but wash them).
Pour 1 tablespoon of oil into a frying pan and add all the vegetables, fry for a short time, but you can let them burn.
Pour 1 tablespoon of oil into a frying pan and add all the vegetables, fry for a short time, but you can let them burn.
Add tomato paste and stir, let it fry thoroughly. We put the kettle on.
Add tomato paste and stir, let it fry thoroughly. We put the kettle on.
Turn off the heat and add flour, mix quickly and thoroughly, pour boiling water level with the vegetables, mix.
Turn off the heat and add flour, mix quickly and thoroughly, pour boiling water level with the vegetables, mix.
By this time the bones should have come up, put them in a saucepan and fill them with cold water (at this time you can use a strainer to collect the floating fat) and put them on the fire.
By this time the bones should have come up, put them in a saucepan and fill them with cold water (at this time you can use a strainer to collect the floating fat) and put them on the fire.

We pour enough water so that our fried vegetables can fit in there, and periodically collect the foam.

Use a strainer to collect floating fat.
Use a strainer to collect floating fat.
After boiling, add vegetables from the frying pan and bring to a boil, also skim off the foam.
After boiling, add vegetables from the frying pan and bring to a boil, also skim off the foam.

Reduce the heat to low and leave for six hours or overnight, covering the lid not completely. We periodically check and add water.

When the time has come, strain the broth into another pan and set to cool.
When the time has come, strain the broth into another pan and set to cool.
This is necessary in order to remove frozen fat.
This is necessary in order to remove frozen fat.
When it has frozen and the fat has been removed, cut the second onion into half rings and place a deep frying pan on the stove.
When it has frozen and the fat has been removed, cut the second onion into half rings and place a deep frying pan on the stove.
Pour wine there (about 150 ml per 3 liters of broth) and add onion, begin to evaporate the wine over high heat, stirring the onion, for 5-10 minutes.
Pour wine there (about 150 ml per 3 liters of broth) and add onion, begin to evaporate the wine over high heat, stirring the onion, for 5-10 minutes.
Add the broth and continue to evaporate, there should be about three times less sauce left.
Add the broth and continue to evaporate, there should be about three times less sauce left.
Pass it through a sieve again, helping with a silicone spatula, and leave to cool.
Pass it through a sieve again, helping with a silicone spatula, and leave to cool.
Demiglas ready!
Demiglas ready!

Now you know what demi-glace sauce is and how to make it! Add it to porridges, soups, navy pasta, and just fried potatoes and you will be surprised.

The finished sauce can be easily stored in the refrigerator for several days. If you need to keep it for longer, then freeze it safely. Frozen demi-glace does not lose its taste.

Simple recipe

 

Essentially demi-glace is a broth of beef and vegetables boiled to a jelly state. So in this recipe everything is simplified to the extreme. Just cook, cook and cook.

Ingredients:

  • Beef bones – 2 kg
  • Red wine – 200 ml
  • Onions – 1 pc.
  • Carrots – 1 pc. 
  • Garlic – 1 head
  • Celery – any
  • Bay leaf – 2 pcs.
  • Mixture of peppercorns – 1 tsp.
  • Tomato paste – 1 tbsp. l.
  • Flour – 3 tbsp. l.

How to cook:

  1. Roll the bones in flour and bake until crisp, but do not let them burn.
  2. After baking, transfer the bones to a saucepan and add all the ingredients (the whole thing is fine), except wine and tomato paste.
  3. Pour water to the top, put on fire and bring to a boil.
  4. Reduce and boil by half, add water and simmer further, periodically skim off the fat.
  5. When it has evaporated again to half, add tomato paste and wine, evaporate further until vegetables and bones become visible.
  6. Then we filter and continue to evaporate until we reach the consistency we need.
  7. Let cool and remove fat if necessary, done!

You can add any leftovers – pepper tails, zucchini and eggplant peelings, parsnip and parsley roots, tomatoes. And all this at any stage of evaporation, and all this can be evaporated for up to three days, but this is of course not necessary.

There is an unspoken rule: “three days to evaporate for yourself, five days for a restaurant and seven days for an important reception.” It may affect the taste, but it’s up to you to decide.

Chicken demi-glace

 

If you need to enhance the taste of chicken dishes or soups, then the non-classic chicken demi-glace is what you need!

And it is prepared from the remnants of chicken – trimmings of wings, bones after cutting the meat, legs, necks, backs, and possibly skin. Just don’t throw them away after cutting the chicken, but freeze them.

We will need:

  • Chicken leftovers – 2 kg
  • Carrots – 2 pcs.
  • Tomatoes – 2 pcs.
  • Champignons – 5 pcs.
  • Onion – 1 pc.
  • Garlic – head
  • Milk powder – 5 tbsp. l.

Recipe:

  1. Coarsely chop the vegetables and place them together with the chicken leftovers in a deep baking pan.
  2. Sprinkle with dry milk and mix, put in the oven at 200 degrees.
  3. After an hour and a half, check, you need to fry thoroughly, but do not let the chicken burn.
  4. Then put it in a saucepan and fill it with water to the top, put it on the stove and bring to a boil.
  5. After boiling, reduce and evaporate for several hours until there is a clear reduction in volume.
  6. Strain into another pan and set to cool to remove the layer of fat.
  7. After removing the fat, continue to evaporate until caramelized.
  8. Done!

You can also make sauces based on chicken demi-glace. Adding one spoon of this sauce to chicken soup will replace the broth from two chickens.

Now you can find dry demi-glace on the shelves, but you know its composition will be the same. Of course, it’s easier to dilute the powder than to prepare it yourself. But quality and price are not comparable.

Of course, ready-made demi-glace is something that can replace real sauce. This is just how to replace chicken broth with chicken cubes.

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