Demi-glace: The secret sauce chefs swear by for rich flavors

Opt for a natural flavor enhancer instead of liquid seasonings, bouillon cubes, and other artificial additives. Demi-glace is the secret weapon of the best chefs. Although this product can be found on store shelves, preparing it yourself at home is better. It is not as difficult as it might seem.

Demi-glace has its roots in France, a country known for its sophisticated sauces. The recipe was first described in the 18th and 19th centuries by Marie-Antoine Carême, who cooked for, among others, the Tsar of Russia, French Foreign Minister Charles Talleyrand, and the Rothschild family. Carême, in his work "The Parisian Chef," introduced the classification of five basic sauces, among which demi-glace—a rich broth made from roasted bones—was included.

Demi-glace is a unique, concentrated broth obtained through a long process of reducing a bone broth, often veal or beef. This ingredient is highly regarded among the best chefs and is the base for many sauces. Its preparation may seem complicated, but it is not difficult in reality but requires time.

Ready-made broths are available in stores, often under the name demi-glace, but their ingredients frequently include additives such as colorings, thickeners, or flavor enhancers. It is much better to prepare such a broth yourself at home. Properly made demi-glace completely solidifies when cooled, taking on the form of a jelly.

Ingredients:                      

• 4.4 lbs of veal marrow bones (or a mix of beef and veal bones)
• 6 carrots
• 6 large garlic cloves
• 2 parsley roots
• 1 small celery root
• 6 onions
• 4 celery stalks
• 4 large tomatoes
• 17 oz dry red wine
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh thyme
• Salt, pepper

Preparation:        

1. Wash and dry the bones, then place them on a baking sheet. Peel and cut the vegetables and place them on the sheet as well. Roast everything at 400°F for about 90 minutes.
2. Transfer the browned bones and vegetables to a large pot and cover with cold water (just enough to cover the contents of the pot).
3. Bring everything to a boil and skim off the foam. Then reduce the heat and simmer for 48 hours over very low heat; the broth should only simmer.
4. After this time, strain the broth and add wine, thyme, and rosemary sprigs. Cook until the broth reduces by half. It will then acquire a dark color and thicken.
5. Prepared in this way, demi-glace can be stored in the refrigerator for about 7 days. It is good to freeze it, for example, in an ice cube tray, and use it to season sauces or soups as needed.