Crafting a Perfect Demi-Glace Concentrate for Exceptional Pan Sauces

Introduction

Creating a delicious and flavorful demi-glace concentrate at home is a valuable skill for any cook. Unlike commercial broths that can be overwhelmingly salty, a homemade demi-glace provides depth and complexity that can elevate countless dishes. This guide will walk you through the process of making a rich and versatile demi-glace concentrate that you can store and use later, ensuring your pan sauces are always exquisite.

Ingredients

Beef bones (2-3 pounds, preferably a mix of marrow bones and knuckle bones) Vegetables 1 onion 1 carrot 1 celery stalk, roughly chopped Tomato paste (2 tablespoons) Red wine (1 cup) Water (enough to cover the bones) Herbs 1-2 sprigs of thyme 1 bay leaf A few parsley stems Peppercorns (5-10, optional) Salt (to taste, but use sparingly)

Instructions

Step 1: Roast the Bones

Preheat your oven to 400°F (200°C).

Place the beef bones in a roasting pan and roast for about 30-45 minutes until they are well-browned. This step enhances the flavor of the demi-glace.

Step 2: Prepare the Stock

Transfer the roasted bones to a large stockpot.

Add the chopped vegetables and tomato paste to the pot.

Pour in the red wine and bring it to a simmer, scraping the bottom of the pot to deglaze it.

Add enough water to cover the bones and vegetables (about 4-6 quarts).

Add the herbs and peppercorns.

Step 3: Simmer the Stock

Bring the mixture to a gentle simmer over low heat.

Skim any foam or impurities that rise to the surface.

Let the stock simmer for 8-12 hours. The longer the better—just make sure it stays at a low simmer.

Step 4: Strain and Reduce

After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a clean pot.

Discard the solids.

Continue to simmer the liquid over low heat to reduce it further until it reaches a demi-glace consistency (this may take another 1-3 hours). You're looking for a rich, syrupy texture.

Step 5: Cool and Store

Once reduced, let the demi-glace cool slightly.

Transfer it to ice cube trays or silicone molds for easy portioning.

Freeze until solid, then transfer to a freezer bag or airtight container. You can store it in the freezer for several months.

Using the Demi-Glace Concentrate

To use your demi-glace concentrate for pan sauces:

Take out a cube or two and add them to your pan drippings after cooking meat. Deglaze the pan with wine or broth, whisking to incorporate the demi-glace until you achieve the desired flavor and consistency.

Tips

Adjusting Flavor: If you find the demi-glace too intense or salty, you can dilute it with water or low-sodium broth when using it in sauces.

Alternative Bones: You can also use chicken bones for a chicken demi-glace following the same method.

This homemade demi-glace will provide a deep complex flavor for your sauces without the excessive saltiness of many commercial products!