Diary of a Chef · Just Chefn Around

Demi-Glace

Demi-Glace

several hours · varies — log your final ml

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Ingredients

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Instructions

  1. 1Uncap

    Lift the solidified fat off the cold stock.

  2. 2Reduce

    Gentle simmer, never a hard boil, skimming as it concentrates. Start testing at about ⅕ of the strained volume.

  3. 3Log and mold

    Log the final ml. Pour into 30 ml molds; freeze solid; transfer or vacuum-seal the frozen pucks.

  4. 4Use

    A puck melted into a pan sauce, glaze, or braise is instant depth.

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