Homemade demi-glace: Elevate your dishes with a chef's secret

Opt for a natural flavour enhancer instead of liquid seasonings, bouillon cubes, and other artificial additives. Demi-glace is the secret weapon of the best chefs. Although this product can be found on store shelves, preparing it yourself at home is better. It is not as difficult as it might seem.

Demi-glace has its roots in France, a country known for its sophisticated sauces. The recipe was first described in the 18th and 19th centuries by Marie-Antoine Carême, who cooked for, among others, the Tsar of Russia, French Foreign Minister Charles Talleyrand, and the Rothschild family. Carême, in his work "The Parisian Chef," introduced the classification of five basic sauces, among which demi-glace—a rich broth made from roasted bones—was included.

Demi-glace is a unique, concentrated broth obtained through a long process of reduction of a bone broth, most often veal or beef. This ingredient is highly regarded among the best chefs and is the base for many sauces. Although its preparation may seem complicated, it is not difficult but requires time.

Ready-made broths, often under the name demi-glace, are available in stores, but their ingredients often include additives such as colourings, thickeners, or flavour enhancers. It is much better to prepare such a broth yourself at home. Properly made demi-glace completely solidifies when cooled, taking on the form of a jelly.

Ingredients:                      

• 2 kg of veal marrow bones (or a mix of beef and veal bones),
• 6 carrots,
• 6 large garlic cloves,
• 2 parsley roots,
• 1 small celery root,
• 6 onions,
• 4 celery stalks,
• 4 large tomatoes,
• 500 ml dry red wine,
• 3 sprigs of fresh rosemary,
• 3 sprigs of fresh thyme,
• salt, pepper.

Preparation:        

1. Wash and dry the bones, then place them on a baking sheet. Peel and cut the vegetables and place them on the sheet as well. Roast everything at 200°C for about 90 minutes.
2. Transfer the browned bones and vegetables to a large pot and cover with cold water (just enough to cover the content of the pot).
3. Bring everything to a boil and skim off the foam. Then reduce the heat and simmer for 48 hours over very low heat; the broth should only simmer.
4. After this time, strain the broth and add wine, thyme and rosemary sprigs. Cook until the broth reduces by half. It will then acquire a dark colour and thicken.
5. Prepared in this way, demi-glace can be stored in the refrigerator for about 7 days. It is good to freeze it, for example, in an ice cube tray, and use it to season sauces or soups as needed.