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Demi-Glace

Demi-Glace

Demi-Glace is referred to as a “mother” sauce in French cooking. You don’t often use it as is, but it spawns many other tasty sauces.

Traditional demi-glace is made with two ingredients: brown stock (usually veal-based) and brown sauce (Sauce Espagnole). I needed demi-glace for the Tarragon Tomato Sauce I’ll be making to accompany my Chicken Apple Meatloaf for this week’s SundaySupper, but I didn’t have any veal knuckles handy.

Fortunately, I found a lower-maintenance recipe for demi-glace in the Tupelo Honey Cafe’s cookbook (which is where the meatloaf recipe comes from anyway). No veal bones required.

Make this sauce and then freeze it for later. I use it as a replacement for beef stock when I want a dish to have richer flavor with more body.

Recipe

Adapted from Tupelo Honey Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus

2 teaspoons olive oil
1 cup diced celery
1 cup diced onion
1 cup diced carrots
1 cup dry red wine (drinking quality)
4 cups unsalted or low-sodium beef stock
2 tablespoons tomato paste

Heat oil in heavy saucepan over medium-high heat, then add celery, onion and carrots. Cook, stirring frequently, until onions are just beginning to caramelize, about 10 minutes.

Add wine and cook until reduced by half, 5 minutes or so.

Add stock and tomato paste. Blend well, decrease heat to medium-low and simmer until the sauce decreases in volume by one-quarter, about 25 minutes.

Cool, strain and refrigerate for up to 2 weeks or freeze for up to 3 months.

Makes 2-1/2 cups
Per serving (1/2 cup): 112 calories, 2g fat (0g sat), 0mg cholesterol, 423mg sodium, 11g carb, 2g fiber, 5g sugar, 5g protein

Nutritional Analysis: I’ve provided nutritional information for a serving size of 1/2 cup. When you use the demi-glace in another sauce, 1/2 cup will probably serve 4 people, so don’t be too thrown by the amount of sodium in this recipe.

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