How to Make French Sauce Demiglace for Gravy Dishes
French sauce demiglace is a rich and flavorful sauce perfect for enhancing your gravy dishes. This classic sauce is a key element in French cuisine, bringing depth and sophistication to meats and vegetables. Below is a detailed guide on how to make this exquisite sauce from scratch.
Ingredients
- 2 tablespoons olive oil or butter
- 2 pounds beef bones (preferably a mix of marrow and knuckle bones)
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 4 sprigs of fresh thyme
- 2 bay leaves
- 10 cups of water
- 1 cup red wine
- 2 tablespoons tomato paste
- Salt and pepper to taste
Instructions
1. Prepare the Beef Bones
Begin by roasting the beef bones. Preheat your oven to 400°F (200°C). Place the bones on a roasting pan and roast for about 30-40 minutes, turning once until they are browned. This will enhance the flavor of your demiglace.
2. Make the Stock
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onions, carrots, and celery, sautéing until they are softened and golden, approximately 5-7 minutes.
Add the roasted bones to the pot along with the thyme, bay leaves, and enough water to cover everything (about 10 cups). Bring the mixture to a boil, then reduce the heat to low and let it simmer gently. Skim off any foam that appears on the surface. Allow the stock to simmer for 6-8 hours to extract maximum flavor.
3. Strain the Stock
Once the stock has developed a rich flavor, strain it through a fine-mesh sieve into another pot, discarding the solids. You should have a concentrated broth. Allow this liquid to cool slightly before returning it to the pot.
4. Reduce the Stock
Bring the strained stock back to a gentle boil. Continue to simmer it uncovered until the liquid is reduced by half or until it reaches a consistency akin to a syrup. This process takes about 1-2 hours.
5. Add Wine and Tomato Paste
Once the stock is reduced, add the red wine and tomato paste. Stir well to combine. Simmer for another 30-45 minutes until the mixture is reduced to a velvety sauce. Keep an eye on it, ensuring it doesn’t become too thick.
6. Season to Taste
Finally, taste the sauce and season it with salt and pepper as desired. Remember, the flavors will concentrate as it continues to thicken.
7. Storing Your Demiglace
Allow the demiglace to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to a week or frozen for several months. This sauce is a fantastic base for gravies and can elevate any dish it accompanies.
Conclusion
Now you have a homemade French sauce demiglace that can elevate your gravy dishes to a professional level. Enjoy using it in various recipes, or simply drizzle it over your favorite roasted meats for a touch of gourmet flair.