Demi Glace

Ingredients

6 tablespoons vegetable oil
2 carrots coarsely chopped
1 onion coarsely chopped
2 celery sticks coarsely chopped
1 leek coarsely chopped
90 grams plain flour
6 fresh ripe tomatoes sliced
1 salt and pepper
1 fresh thyme sprig
1 fresh parsley sprig
1 fresh rosemary sprig

Preparation

1
Reduce the stock by one third.
2
Heat the oil in a frying pan then saute the carrots first.
3
When they are slightly coloured add the onion celery and leek and cook until soft and golden. Add the flour stirring well and cook for a fiurther 10-15 minutes.
4
Add the tomatoes and cook for a few more minutes then season with salt and pepper.
5
Lastly add the herbs.
6
Pour in the stock and bring to the boil stirring occasionally and simmer for at least 1 hour skimming the surface of impurities when necessary.
7
Pass the demi glace through a double muslin and leave to cool.
8
Store in the refrigerator.
9
Strictly speaking veal bones are the main ingredients for a stock to convert to a demiglace. Chicken bones give a lighter result however which is why I much prefer using a chicken stock as the basis for our demiglace. I also include a little flour as it absorbs and retains the truffle and madeira flavours indeed all flavours so well when added later.

Tools

 



Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 11:20pm

Creator:

Anonymous

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