About 3 months ago I spent about 36 hours making veal demi-glace. I reduced it down to a small volume, and when it was done and refrigerated, it had the texture of quince jelly. I cut it into about tablespoon-size chunks and froze it.
Now I need help understanding how to use these. Recipes involving demi-glace get me extremely confused, because they are frequently calling for a store-bought product which I think is even more reduced than what I have. Either that, or I am not sure if they are referring to reconstituted stock, since the volumes called for sometimes seem way too high.
Here is what I tried so far:
I sauteed some minced onion, green garlic and fresh thyme in olive oil. Then I doused the pan with some vermouth and let it reduce down to a glaze. Next I added three of the frozen veal demi-glace chunks and about 1 cup of chicken broth. I let this reduce down to about a third of a cup, then stirred in about a tablespoon of butter, and served over grilled steak. This was excellent, and had an unctuous texture and rich, savory flavor that lingered on the palate long after the meal was completed.
I still don't know if this invented sauce has anything like the thickness or consistency of sauces that are usually made with demi-glace, and am absolutely at a loss to come up with anything else to do with it besides a very simple variation of what I've already tried.
Any thoughts are greatly appreciated.
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