VEAL DEMI-GLACé
Steps:
- Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
- Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
- Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.
- In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam .
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[email protected]5/5 stars! This sauce is a must-try for any home cook. It's delicious and easy to make.
Thuleleni Makhanya
[email protected]This is the best veal demi-glace recipe I've ever tried. It's so easy to make and the flavor is amazing. I highly recommend it!
Maryam Abdulquadir
[email protected]I've made this recipe several times now and it always turns out perfectly. It's a staple in my kitchen!
Denise Larsson
[email protected]This veal demi-glace is the perfect finishing touch to any dish. It adds a depth of flavor that takes your meal to the next level.
Levison Banda
[email protected]I'm so glad I found this recipe. It's the perfect addition to my culinary repertoire.
Taliq Hussain
[email protected]Delicious!
Nouman Mughal
[email protected]This recipe is a game-changer. I used to buy demi-glace from the store, but now I make my own and it's so much better. It's also incredibly versatile and can be used in so many different dishes.
Ari Mengel
[email protected]I've tried many veal demi-glace recipes over the years, but this one is by far the best. It has the perfect balance of flavors and is so easy to make. I highly recommend it!
Kartik Rauniyar
[email protected]5 stars! This sauce is incredible. It's rich, flavorful, and goes well with so many dishes. I've used it on steak, chicken, and even fish, and it's always a hit.
Cassy Odera
[email protected]I'm not a professional chef, but this recipe made me feel like one. The step-by-step instructions were easy to follow and the result was stunning. My friends and family raved about the veal demi-glace.
Shahzaib Goli
[email protected]Followed the recipe to a T and the demi-glace came out perfectly. I've never made a sauce this good before. Definitely a keeper!
l Comedey
[email protected]This veal demi-glace recipe was a hit! The sauce turned out rich, flavorful, and incredibly versatile. I used it to enhance a simple grilled steak, and it elevated the dish to a restaurant-quality meal.