The most delicious demiglace sauce recipe

 Delicious demiglace sauce recipe

This time west food will discuss the most delicious demi-glace recipe sauce because the sauce is an important element for serving dishes such as steak or roast beef and roast chicken. If you want to make your own, it turns out that this basic French sauce is not difficult to make. The ingredients are also easy to get. because it's available in each of our areas.
Demiglace is a thick brown sauce typical of the French countryside which is used as a basic sauce to make a variety of other sauces. If you want to make the mushroom sauce, black pepper sauce or BBQ sauce, you should make this basic sauce first. Then I'll share the most delicious demi-glace recipe sauce below.

Most delicious demi-glace recipe sauce ingredients:

• 1/4 cup grapeseed oil
• 8 pounds of veal bone (preferred joint)
• 24 cups (6 liters) of ice water
• 8 ounces of onion, roughly chopped
• 4 ounces of carrots, peeled and roughly chopped
• 4 ounces of celery, roughly chopped
• 6 ounces of tomato paste
• 5 sticks of fresh thyme
• 1 bay leaf
• 8 cups (2 liters) of red wine
•  salt and freshly ground black pepper

The best way to make demiglace recipe sauce:

1. Preheat the oven to 450 degrees F.
2. Pour the oil into a metal roasting pan and put it in an oven that has been heated for 3 to 5 minutes to heat the pan and condition with oil. 
3. Spread the bones on a roasting pan and cook until browned, 30 to 45 minutes, rotating the bones occasionally so they turn brown evenly.
4. Move the bone to a place big enough to hold the bone, 6 liters of ice water and more.
5.  Use tongs to move the bones so you don't spill fat into the pan. Add ice water to the pan and bring to a boil. 
6. Let the broth cook for 4 hours over low heat. Browse the surface of the broth occasionally to remove fat or impurities.
7. When the broth boils, remove all but about 1/4 cup of fat from the roast pan. Bring the pan back over the fire with a large fire on the stove.
8.  Add onions and carrots and cook until golden brown and caramel.
9.  Add celery and cook for 10 minutes.
10.  Stir in the tomato paste, thyme and bay leaves, and cook, stirring regularly, until the tomato paste is brick red, about 15 minutes.
11.  Add 1 cup of red wine and stir it into the mirepoix (vegetable) mixture.
12. Add mirepoix mixture to stock after 4 hours of boiling time.
13.  Bring the stock back to low heat and continue cooking it for another 2 hours.
14. In a separate pan, boil the remaining 7 glasses of red wine and cook until reduced by half, 15 to 20 minutes.
15. When the broth has been boiled for 6 hours, strain through a chinois and combine the stock filter with reduced red wine. 
16. Boil the broth, reduce the heat until it boils hard and reduces the broth until it has a consistency that coats the back of the spoon and the volume is around 2 liters (8 cups), up to 1 hour. 
17. Season with salt and pepper, then strain the sauce with the chinois again.

Good luck with the west food style demiglace sauce recipe

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