Modern Demi-Glace

Modern Demi-Glace

Yield: 1 pint

Ingredients:

  • 8 ounces mushrooms, sliced
  • 2 shallots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 leek, roughly chopped
  • 1 clove garlic, crushed
  • oil, for sautéing
  • 1 gallon beef, veal or chicken stock
  • 1 cup tomato purée
  • 1/2 ounce parsley stems
  • 2 bay leaf
  • 1 teaspoon peppercorns, crushed

Directions:

  1. Caramelize the Mushrooms: Sauté the mushrooms until well caramelized.  Remove from the pan and reserve.
  2. Sauté the Vegetables: Sauté the vegetables until well caramelized.  
  3. Add the Stock and Reduce by 1/2: Add the stock to the vegetables, along with the bouquet garni and add the mushrooms and remaining ingredients and reduce by half, 1-2 hours.
  4. Strain the Sauce and Reduce by 1/2 Again: Strain the stock into a smaller saucepan, discarding any of the aromatics, and again reduce by half.
  5. Strain Again and Reduce Again: Strain again into a smaller pan.  Continue reducing until the demi-glaze is thick and rich.
  6. Strain and Serve or Store: Strain, cool, cover, label, and refrigerate.