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diff --git a/content/demi-glace.md b/content/demi-glace.md new file mode 100644 index 0000000..40da16a --- /dev/null +++ b/content/demi-glace.md @@ -0,0 +1,26 @@ +--- +title: "Demi-glace" +date: 2021-03-29 +tags: ['sauce', 'basic', 'french'] +author: dan +--- + +This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock. + +These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes. + +## Ingredients + +- 1 qt (32 oz, 946mL) **low-sodium** broth or stock (I prefer Pacific Foods) +- 1 1/4 oz (7g) packet **unflavored, unsweetened** gelatin +- 1 teaspoon (5mL) tomato paste +- 1 teaspoon (5mL) **low-sodium** soy sauce +- 1/2 teaspoon onion powder (_very_ optional) + +## Directions + +1. Put the tomato paste in a large pot, _then_ turn the heat on medium +2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown +3. Deglaze with the broth +4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume +5. Freeze in ice cub trays |