Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 3mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 2
    quarts homemade beef stock
  • 2
    tablespoons red wine (optional)
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DIRECTIONS

  • In a large saucepan, bring stock to a boil.
  • Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
  • It has reduced to demi-glace if it thoroughly coats the back of the spoon.
  • *It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
  • **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.
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