Demi Glace Gold

Hello and thank you for reading my article,

As stated I am a CIA grad and have cooked for many years. One of my biggest passions besides cooking itself is teaching people how to cook. Besides teaching my cooks at work I also love to help out a wider base of people. So I created a website and am starting to write articles. I hope to benefit everyone from the person who wants to impress there friends at the next Dinner party, to the beginner chef looking to expand there knowledge.

I think where I should start with French sauces is the beginning, the base of 75%% of all French Sauces. That Base I am speaking of is Stock but not just any stock VEAL stock. Making stock is pretty simple and easy to do especially if your only going to be making small quantities. You would only need about 5-10# which will make roughly 2 gallons of veal stock. And about 1/2 gallon of final sauce which the stock and the sauce will both keep in the freezer well.

Start by rinsing your bones off very well, then put in a pot of cold water and bring to a boil. When it comes to a boil stir the bones all around and disrupt them slightly to let the scum and bad stuff float to the top and skim it off constantly. Drain the pot and fill it with cold water put on the burner but don't turn it on, rinse the bones again with cold water and pat dry well. Coat the bones in oil and put on a roasting rack, place in a 375 oven. Roast till dark brown but don't burn or it will make the stock bitter. After roasted drain off the oil from them and add the bones to the water and turn on the flame, bring to a boil then simmer. Meanwhile drain the oil from the roasting pan and add 1 large Onion, 1 peeled carrot, and a stalk of celery all rough chopped. Turn the flame on low at first and add a little oil, scrape the bottom of the pan.

This method is called De-glazing and although I'm sure you have heard of it with just liquids using vegetables creates a natural juice from them that deglazes the pan of the fond(goody brown bits on the bottom of the pan that makes gravy). Cook the vegetables until golden brown and then add 3 tablespoons of tomato paste. Continue cooking mixing the tomato paste in and cook for an additional 5-10 minutes stirring constantly do not let burn. Add water to the pan, just enough to make sure its not going to burn,and add everything to the pot with the bones. Simmer this for 16-20 hours(A crock pot is perfect for this).

Now you have your beautiful strained Veal stock, take half of it and hold aside. Other half reduce by half in a clean pot. Combine 1 cup butter and 1 cup flour in a pot and cook on medium stirring until often until the mixture becomes the color of peanut butter(dark brown but not black). Add a small amount of the veal stock held aside and stir together with the flour-butter mixture(Roux). Add the rest of the held aside veal stock. Add 2 # roasted bones and the same vegetables as before but raw. Add sprigs of thyme and parsley and 10 cloves of garlic. Reduce this by half. You have now made Espagnole sauce 1 of the 5 mother sauces in classic French Sauce making. Combine the strained Espagnole sauce and the reduced Veal stock you now have Demi-Glace. All the hard work will be worth it in the end!

With Demi-Glace you can make 100's of sauces such as-

Blueberry Demi, Sour-Cherry demi, Red Wine Sauce, Sauce Charcuterie, Fines Herbes Sauce, and the list goes on and on. Also with a little more reduction some salt, some chopped thyme and finished with a heaping spoonful of butter stirred into the sauce.

For more information on making sauces and all kinds of other cooking tips from a chef check out my website at learnfromachef.Com [http://learnfromachef.Com]

Prime Rib Bordelaise

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