Demi-Glace

Emeril Lagasse

Recipe courtesy of Emeril Lagasse, 1998

Show: Emeril LiveEpisode: Mother Sauces

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
1 hr 35 min
Prep
5 min
Cook
1 hr 30 min
Yield:
1 gallon
Level:
--
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Ingredients

  • 1 gallon Espagnole sauce, hot
  • 1 gallon brown stock, hot
  • 1 bouquet garni

Directions

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap. Yield: 1 gallon

  • BASIC BROWN STOCK
  • 7 pounds beef marrow bones sawed into 2-inch pieces
  • 8 ounces tomato paste
  • 2 cups chopped onions
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 cups dry red wine
  • 1 bouquet garni
  • Salt and pepper
  • 8 quarts of water

Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon

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Newest Ratings and Reviews

Read all 7 reviews

  • on November 27, 2011

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    Excellent. I made half the recipe and used a half a cup of sherry at the end of the simmer. I cheated a bit and used a Better-Than-Bouillon stock. I am going to pour this into ice cube trays and freeze it, then put the cubes into freezer bags so I can take out what I need. I will try Emeril's other demi-glace next time.

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  • on November 24, 2011

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    This is awesome, and it better be because it is an awesome amount of work. I used 2 1/2 lbs of oxtail, 2 1/2 lbs of veal bones and 2 1/2 lbs of beef femur bones and that seemed to work really well. I was a little confused about "draining the fat" after the bones and mirepoix were cooked...whether the recipe meant dump all the liquid or to degrease. It turned out that it was basically all fat and nothing to separate so out it went. If there was gelatin in it then so be it. Meditation is nothing compared to making the brown roux of course.

    I used it for a roasted garlic/thyme/wine sauce for prime rib and it was incredibly good. Previously I had used a cheat of beef stock and a quick blond flour/butter roux. This might not have been quite as thick, but the flavor made it well worth the work.

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  • on March 10, 2011

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    Just so everyone is aware, you should not add hot stock to hot roux. The recipe says to add the flour and cook to medium brown then add hot stock. You should either let the roux mixture cool before adding hot stock, or add the stock cold to the hot roux to avoid clumping.

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