Demi-Glace

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Help! OK that was a fun seven hour exercise but I'm not sure about my finished product. I followed the recipe exactly and everything worked out well with not issues but I ended up with a thin, "unfinished", tasting sauce. It also strikes me as a little fatty. Is that correct?

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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. 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 perfect.

Re mckeirnan's comment that 2 gallons of brown stock are needed, that is correct, but the recipe as shown does make 2 gallons. I guess its labeled as "1 gallon" because thats the ultimate yield of demi-glace.

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I had purchased a Demi-Glace for a recipe I needed and was speechless at the cost for 6 oz so I thought "I can make that". I searched the Internet for recipes and Emeril's which was the most detailed with no short cuts, substitution, or skimping on ingredients The "Cook Time" should included the time to make the brown sauce and the Espanole sauce not just the cooking of the two together. You also need 2 gal of the Basic Brown Stock one for making the Espanole Sauce and 1 for making the Demi-Glace Patience for simmering is a must but the benefit is a home flooded with an awesome aroma for the weekend. I used a metal laddel to skim the top while simmering I used the fruits of this recipe for seared Foie Gras stuffed in Dates, topped with Prosciutto and then drizzled with Demi-Glace and Shiitake Mushroom combination. I would gladly recommend this recipe it is outstanding.

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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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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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Thought I'd throw my 2 cents in here. It's a recipe, emeril can't know what size bones you have or what kind of oven you're using. I currently make about 15 gallons of brown veal stock a day and this recipe looks spot on. There's more than one way to skin a cat, we have our ovens at 500* and roast for 30-45 minutes. You want the bones to be a rich golden brown, almost mahogany, BUT NOT BURNT. Feel free to take the smaller ones out, or turn them as they cook. But If they burn, throw them out. When you smear the tomato paste on and roast again, the bones/tomato should turn a beautiful brick color. The beef marrow bones can hold up to 8 to 10 hours of cooking too. You'll get a lot of gelatin out of the bones in the last hours.

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I think the temperature in the recipe is correct.. I followed the directions AS WRITTEN and it was perfect! The bones did not burn, but they did release the marrow. I took them out in 1 hour painted with tomato paste, put in the veggies and returned to the oven for 30 minutes on 450 degrees... None of my veggies were even charred.. it was perfect.
I'm over the top pleased how this comes out. Be sure to follow the directions exactly as written, don't put your veggies in till the bones have baked and released the marrow..
Thank you for sharing this awesome recipe! It's amazing stuff. I can't wait to see how my recipes come out using this brown gold..

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I normally roast the bones and vegies till they are brown,almost burnt.This helps color the sauce, you should start out the bones at this temp because it forces the marrow out of the bones.and really adds the the flavor of the sauce.Take your time,it will make a difference !!!

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I agree with a previous poster that for the brown sauce the oven at 450 is out of the question all that I have had happened is everything burns, so I'm going to say that it is a typo. Because of this I'm not giving this 5 stars.
What I do is make a gallon of the brown sauce. One half plus a cup I make into the espagnole sauce, reserve the rest of the brown sauce.
The Demi glace is of course the reserved brown sauce and the espagnole sauce put together.

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I wonder if the oven temperature of 450 degrees is a typo. When I used that, the bones were charred and the vegetables were reduced to a near charcoal state. Possibley 350 degrees is the right setting. The effect of the higher temperature was that the beef stock had a smokey, almost burnt taste...