Demi-Glace
Yield: Approx 1 Gallon
Ingredients:
| 2 Gal |
Brown Stock |
| 2 Ea |
Onions |
| 2 Ea |
Carrots |
| 2 Ribs |
Celery |
| 2 Ea |
Bay Leaf |
| 1 Tbsp |
Thyme |
| 10 Ea |
Black Pepper (Whole) |
| |
Oil For Sauteing (Approx 1/4 Cup) |
Other Ingredients:
| 1 |
Kitchen Spoon Tomato Paste |
| 1 Qt. |
Red Wine (Optional) |
Method:
1. Rough Cut The Onions, Carrots, And Celery.
2. Saute The Vegetables Until They Begin To Brown And
Caramelize.
3. Add Spices, And Saute For About 1 Minute.
4. Add Tomato Paste And Cook Until The Tomato Paste Begins
To Brown.
5. Deglaze With Red Wine.
(This Step Is Optional, Check With Chef Before Proceeding).
And Cook Until Red Wine Is Reduced By Half.
6. Add Brown Stock, Bring To A Boil, Then Simmer Until Contents
Are Reduced By Half.
7. Strain, Adjust Flavor And Consistency As Needed.
Source: Chef Ronald Ng, CCSF
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