🥄Homemade Demi-Glace
by Ben Silver (@Ben Silver)
A simplified demi-glace made from store-bought ingredients that replicates traditional demi-glace without the time-intensive process of making stock from bones
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 6 quartslow-sodium chicken stock or broth
- 6 tsptomato paste
- 6 tspsoy sauce(low-sodium preferred)
- 3 tsponion powder
- 6packets unflavored gelatin(1/4-ounce packets, 7 grams each)
Instructions
- 1Heat a large pot over low heat with no oil.
- 2Squeeze tomato paste into the pot and gently brown it, being very careful not to burn.
- 3Deglaze with the first carton of stock, making sure the bottom of the pan is clean
- 4Add the remaining stock.
- 5Add soy sauce, onion powder, and gelatine, scattering the gelatine, and then stirring quickly to prevent clumping.
- 6Boil on high heat until reduced to about 1/6th of original volume.
- 7Scrape the walls and bottom occasionally to prevent sticking and burning
- 8Pour into ice cube trays and freeze solid
- 9Transfer frozen cubes to freezer bags for storage
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Sources
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.