Demi Glace

Serves: —

sauce

Ingredients

  • 946 mL low-sodium broth or stock
  • 7 g unflavored, unsweetened gelatin
  • 5 mL tomato paste
  • 5 mL soy sauce
  • 0.5 tsp onion powder

Instructions

  1. Put the tomato paste in a large pot, then turn the heat on medium.
  2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown.
  3. Deglaze with the broth.
  4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume.
  5. Freeze in ice cub trays.

Notes

These are the basic proportions — multiply as needed.

I start with six quarts of broth in the video and get 26 ice cubes of demi-glace, each enough to enrich a single portion of pan sauce.