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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Demi-Glace

Cummulative Rating
N/A
Servings
Makes about 2 quarts
Difficulty
Involved

Ingredients

7 Tablespoons unsalted butter
1/2 cup gf flour
4 quarts brown beef stock
2 slices of thickly sliced bacon, cut into 1/4 inch cubes
1/2 medium onion, coarsely chopped
1 carrot, coarsely chopped
2 thyme sprigs
1 bay leaf
1/4 cup dry white wine
1 fresh tomato (optional)

Directions

In a medium saucepan, melt the butter over medium heat. Whisk in the flour. Cook the roux for about 5 minutes until it has a pleasant toasty smell. Remove the saucepan from the heat and let the roux cool briefly. Meanwhile, bring 1 quart of the brown stock to a simmer. Whisk in the roux. Simmer gently.

In a separate sauté pan, sweat the bacon over medium-low heat until it starts to render the fat. Increase the heat to medium and add the vegetables, thyme and bay leaf. Gently cook until the vegetables are soft. Pour off the excess fat. Deglaze the pan with the wine, scraping up the browned bits on the bottom of the pan. Reduce the wine by half. Add the vegetable and bacon mixture to the simmering stock and simmer, skimming occasionally, for about 1 hour. Strain the stock into a new pan and add 2 quarts of brown beef stock. Simmer for 2 more hours, skimming occasionally. Add the final quart of brown stock and chopped tomatoes to the sauce. Simmer for 1 more hour, carefully skimming occasionally. Strain the sauce through a fine sieve. Your demi-glace is now ready to use or frozen for future use.

Tips

You will notice that tomatoes are listed as an optional ingredient. Tomatoes give a wonderful, deep color to the sauce however, you may want to omit them if they are not desirable for your finished sauce.