Demi Glace is a famous French sauce, I took my time to research it and figure out what it actually made from and then found a great way to replicate it!

Ingredients

2 Stalks Of Celery – Food Processed
1 Onion – Food Processed
1 Carrot – Food Processed
5 TBS Of Tomato Paste
2 Things of Low Sodium Chicken Stock
2 Packs Of Geleton
2 TBS Of Soy Sauce

Instructions

In a large pot add your tomato paste, and let it cook until it becomes fragrant, this should not take very long at all, now we are going to add 2 things of low sodium chicken stock, keeping in mind if you put too much sodium as it reduces it will taste so salty and taste bad so you want to make sure that you have low sodium, and as it cooks scrape the bottom and sides.

Now add your gelatin over the mix and stir it in, and put your heat up to max, and your going to let this simmer until your at 1/6 of where it started, now you want some salt and pepper, I like to use lo-salt or nusalt, as great taste, and little sodium.

Now put your celery, onion, and carrots into the mix and give it a good stir.

This can take up to 2 hours, for us it was 50 minutes, but keep checking and and remember to use your spoon to scrape the crud back into the mix as it adds flavor.

When its reduced to 1/6th of the original size, take it off the heat and add your soy sauce, and mix it in, and let it cool down.

Now for some uses.

You can let this cool and put it into ice cube trays, and then when frozen you can add it into some bags and use them as needed.

To actually use in a frying pan cook your meat as you will, take the meat out of your pan to rest, and then add 2 cubes of your demi glaze and let it melt down add some butter, garlic and scrape the bottom of the pan to add flavor and mix it up good and pour it on top of the meat for your meat sauce.

That is it, an awesome amazing meat sauce, the easiest way to make your demi glaze.

The old way of doing things by making your stock and meat sauce by roasting bones isn’t nessasarily any more, originally, when it was first made there was no gelatin you could buy, so you had to do it the long way.

You can use chicken stock, which is close enough to veil, add some veggies to help, and then use gelatin to replace the bones, and there you go, simple and easy.

We hope you like this as much as we do!