Thursday, March 26, 2015

Demi-Glace: Part 2 – Half Again

I could’ve squeezed this stuff into the last video (Demi-Glace Part 1), but it was already too long, and I didn’t want to rush through what’s just as important information. Plus, I really wanted to show some more gelatinized sauce slapping. People really seem to enjoy that, maybe a little too much.

Once you go through all the trouble of making homemade demi-glace, you’ll want to make sure you portion and store it properly, so that it provides you with many months of stellar sauces. 

As seen in the video, you should get 16 nice blocks, each enough for about two servings, depending on the sauce. As amazing as this stuff is when used as a simple pan sauce, stay tuned for a few proper demi-based sauces at some point. I’ve always wanted to do a bordelaise sauce, and now we can. 

Besides using this for sauces, you can also throw a block into braised dishes like short ribs, or coq au vin, and you take something already pretty great, and make it truly memorable. I hope you give homemade demi-glace a try soon. Enjoy!

13 comments:

Chris Allen said...

True story. I watch your vids with my ear buds in. My husband walked by ten seconds after you said your viewers didn't tune in to watch a some guy with hairy knuckles cut up beef jello and said "that must be a guy because he has hairy knuckles."

Chris K. said...

I used to work in a resort kitchen where we made ten gallons of demi-glace for the weekends. My job was prepping the mirepoix. Toward the end of my shift, when the night cooks came onto the line I'd grab a case of carrots, a case of celery, and two cases of onions, and chop them up.

The sauce itself was made by banquet cooks who had a steam kettle large enough to boil a child. I can't tell you how amazing the kitchen smelled when they reduced the sauce.

kinjun ranger said...

All Chef John videos need to have something fast forwarded in them. That was hilarious. Oh, and the demi-glace looks amazing too.

Marielle M. said...

As soon as I finished Part 1 of the demi-glace video I told myself, "Oh, I HAVE to try this recipe out!" Unfortunately I didn't get veal bones, but I did buy 10 lbs. of wagyu beef bones that had huge pieces of marrow in the center. While I was roasting the bone, so much fat melted out of the marrow that it was close to overflowing! I hope that there is enough collagen for mine.

DevilsAdvocate said...

Better than this guy's bordelaise?!?
- http://allrecipes.com/recipe/how-to-make-bordelaise-sauce/

;)

Thanks for this CJ! I'm looking forward to giving it a go.

-D

david said...

Hi Chef,
Long time listener, first time caller :)

I just finished the marathon of making this, and have just stocked my freezer with these blocks. And I have a few comments, if you don't mind.

One: the reduction phase took three hours on my stove (it's electric sadly). It was hard to tell when it was done.

Two: I had ten pounds of veal bones and , I guess based on the bones I had, a full 1/4 to 1/5 was fat after it chilled overnight. Soooo much.

Three: While I'm excited to try one of these in a recipe at some point, this recipe did not take 'a few minutes' to make. You did say that in the video the actual work was very short, but I found myself constantly in the kitchen checking temps, measuring how much was left, etc. Maybe I'm slow but I spent at least an hour attending this somehow. No complaining, as its a labor of love.

A restaurant near me makes a spin off of chicken arribiata that used tons of garlic, red wine vinegar, and my new brown sauce. Hopefully I can nail this.

Thanks so much for this recipe, it was a lot of fun: and I really wish I could post pictures :)

Artefaktum Artefaktum said...

Of course it's best to make a Demi-Glace by yourself.

But is there any Demi-Glace you can buy, that is as good as a home-made Demi-Glace?

London French Cook said...

First and foremost, thanks a million for everything. As a French amateur cook, I relish in your sense of humour, high quality videos and fabulous breadth of cooking influences with technical perfection. Magnifique!

You mention the need to cool the demi-glace with ice. This seems to be a constant across all the recipes I've checked. But why? Why not simply let it cool off over a couple of hours?

Cheers

Dave said...

I made this. Yes, it was a long day of watching over the whole thing. Got up at 4am to start it as my wife didn't feel comfortable with the pot on the gas flame running overnight while we slept (anyone else? LOL). But it all seemed to turn out great and I'm looking forward to grilling a piece of meat and throwing in some of the finished product to taste test ;)

Quick question though....can you throw in a frozen chunk of demi to deglaze the pan, or do you have to thaw it out first back to a jelly state before throwing it in the pan?

gripper999 said...

I made this as well. I recently remodeled my kitchen based around the stove of my dreams, so what better way to put it through its paces than to do a two day cooking project. 10 pounds of veal bones turned out to be bulkier than I thought and I needed 2 roasting pans for all the bones. I spread the veg over 2 half sheet pans which was OK because my new stove has a really big oven and everything fit. I got a lot of drippings from the bones which I poured off to use for Yorkshire puddings, My biggest stock pot could have been bigger because I was only able to add 8 quarts of water. My simmer burner worked and it barely bubbled all night long. I did rinse the simmered bones and veg with fresh water after I removed them, and added the rinse water back to the stock which I reduced as instructed. I strained the reduced stock through a China cap because there was a lot of grit toward the end. I've used these frozen blocks in everything I can think of from pan sauces to stews, soups, ragus and beyond with spectacular results. It's not so much of a flavor that it adds but a richness I've only had from meals at posh restaurants. And I'm almost out of it! Thank you Chef John!

Unknown said...

Just tried the Demiglace for the first time on some sous vide tenderloin...

Outstanding!

Here's some info that may help others...

1. FAT - After cooling the veal stock, I ended up with a lot of orange fat (1/2 gal zip lock bag). Had a hunch I could use this when pan searing my steaks and was right! It works as a ghee or clarified butter would. Don't throw it out -- use it.

2. Was able to find veal bones -- very difficult here in Northern Virginia. Negotiated with the butcher but the bill still came out to $40 for 10 lbs. whew. I think next time I will try beef bones at half the price. Butcher said to expect a subtle difference in taste.

3. Responding to London French Cook above -- I believe the cooling is for food safety. So bacteria (which love warm baths) don't have a chance to ruin your stock. I filled 2 zip lock gallon bags half way with water, froze them, then plopped them in the cooling stock -- worked great and fast.

4. I too could only squeeze in 8qts into my largest stockpot but since the bones were covered with water, it worked and reduced just fine to 1 gallon. I was worried about it jelling to a "slappable" solid but I got my slap on.

5. Responding to Dave - I "believe" you can melt the frozen Demi in the pan but I would only try it SLOWLY on low heat... so the demi that does melt won't burn. Then turn it up to medium when all is liquid.

Thank you Chef John -- you rock!

Next up? Bordelaise!

-RodneyD

Nick Constantine said...

I saw a cooking show on the interned and the chef on the show made a Demi glacé with soda, dr. Pepper or coke. I was wondering how someone might do that because it sounds strange and I'd like to try to do something like that. How do you think he did that? The chef was Matty Matheson and even though you're cooler than he is, he seems like a cool guy himself.

conan teng said...

chef john, i tried to make this demi glaze, but it did not gel up like your. mine remained as a liquid. Do you have any pointers? My butcher sawed a whole veal leg bone, there were plenty of marrow but only 2 joints. Also i think I reduced it to less than 3 quarts. please give me some pointers so i can try again. But even using the liquid my wife complemented on the sauce. Thanks.