If you took the plunge and made veal stock, here’s a quick and dirty way to use some of that to make a demi-glace.

The recipe is pretty simple: 1 part red wine, 3 parts veal stock, and a few chopped shallots.

  1. Put the wine and shallots in a pot over high heat and reduce by half.
  2. Had the veal stock and bring to a simmer (Never boil sock).
  3. Reduce like crazy until the stock is rich and dark and coats the back of a spoon. Be patient. It’ll take a few hours.
  4. Strain the stock thru a cheesecloth lined colander as many times as you can stand. The more the better.
  5. Stick the pot in an ice bath to cool it down.
  6. Put the cool sauce in ice cubes trays and freeze. They should last for 3 or 4 months.

Now you time you need to add a little punch to a sauce or dish, just throw 1 or 2 of these in.

Previous Next