How to Make a Demi-Glace Sauce

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Demi-glace is a specific type of sauce that is very near and dear to the hearts of many. Make a demi-glace sauce with help from Balducci's Food Lover's Market's Corporate Executive Chef Jason Miller in this free video clip.

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Video Transcript

Hello. My name's Jason Miller. I'm the corporate executive chef for Balducci's Food Lovers Markets, and today we're going to make something that's near and dear to my heart. We're going to make a demi-glace. Now a demi-glace is a sauce made from a brown stock and a brown sauce or espagnole sauce. Basically they're combined and they're reduced by half, demi just means half. So it's a sauce of reduction. Now traditionally a brown sauce or espagnole sauce does have a roux in it. It's a roux based sauce, but we're going to leave that out today. We're going to show you guys just how to make a sauce of veal stock or veal jus of natural reduction. We have a nice veal stock already. If you guys don't have one you can normally find one at upscale retailers like Balducci's. But to make a veal stock you need veal bones and you need mirepoix, which is onions, celery, carrots. You need a little bit of garlic, tomato paste and red wine. Basically you're roasting these bones and these vegetables and you're creating this flavorful liquid that's cooked over twenty four hours to even longer to make this really really flavorful liquid. So what we have over here is we have our veal stock that's already been brought up to a simmer. But what we're going to do now is we're going to fortify this stock and we're going to start to reduce it. The first thing you want to do is you need for them, bases. You need meat. What I have here is, is I have left over, some beef tenderloin scrap that I used, that I cleaned on my beef tenderloins today. But at this point in time you can actually flavor this demi-glace or in this jus or veal jus to anything you want. You could add poultry scraps and you could add lamb scraps and bones. So you could really flavor this however you wanted to make for whatever you're going to have that night or that week or whatever. You know it doesn't have to be a high dollar meat. It's just any kind of scrap meat. It really enriches, it fortifies the sauce. So what we're going to do is we're going to brown this meat off in just a little bit, just a little bit of olive oil. You don't want to put a lot of oil in this, a lot of fat. It makes your stock in your sauce cloudy. You want to skim the impurities off the top of the sauce or the stock. So we're going to brown this up pretty good here. And the key to making this sauce is color. You really want to put a good color on your, when you're making the veal stock. You want to put good color on your bones and your vegetables, on this meat, on this scrap meat here to fortify this sauce. So the next thing we're going to do is we're going to add a little bit of mirepoix, which is onions, celery and carrots. And basically the ratio for mirepoix is 50 percent onions to 25 to 25 celery and carrots. The one kind of unusual ingredient we're going to put in here is we're going to put in a little piece of a pig's foot. Now we're not really putting that in for much flavor. It's more, it's for the collagen that's in the pig's foot. They're packed full, it's packed full of connected tissue and collagen which in turn is really gelatin. It gives a nice body, kind of a nice mouth feel to your sauce. It aids in the thickening of this sauce. We got our meat nice and caramelized. We're going to add just a little knob of tomato paste. OK. So what we did there with the red wine is called deglazing. Now as you're cooking your meat and or bones in mirepoix, you're going to start to see these little particulates stick to the bottom of the pan. That's actually good. You don't want them to burn but you know you can kind of tell when they're getting burned and that's when you want to go ahead and get ready to deglaze. But those little particulates are called, it's called fond and actually they're, it's packed full of flavor. So what we're doing, we deglaze it with the red wine. That's going to pick up all that flavor that's stuck on the bottom of the pan and introduce it into the sauce. We're going to add just a little bit of seasoning. We got a couple of bay leaves, a couple of cloves of garlic, and we're going two sprigs of fresh thyme and just a couple of pepper corns. You don't want to season too much in the beginning. Because what's going to happen is, you're reducing it, you're evaporating the water, and you're concentrating the flavors. Reduce this down by half and we're going to strain it out to a fine mesh strainer or chinois. What you're going to come up with is this. Now is when you can kind of add your salt and pepper and your seasoning. So this sauce is very time consuming to make. So what I'll do is I'll make it in kind of a large batch. And what I recommend doing, it freezes really well. What I'll do is I'll take this finished sauce and I'll ladle it into a, into ice cube trays. Then I'll come back, I'll pop it out and then you know, I'll put it in, I have a food saver at home, but you could put it in a Ziploc bag. You have these little flavor cubes and these you know, if it's you and your wife or your wife and kids, and you're making steaks, you pull out a couple of cubes and sere your steak off, you throw some of these in, you got a nice little pan sauce. So this is how we, this is how you make a fantastic demi-glace. My name's Jason and thank you so much for watching.

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