Thursday, February 16, 2017

Faux demiglace

If you can't get veal demiglace, here's a homemade substitute. Be sure to use undalted stock, or you'll end up with a salt bomb.

2 cups unsalted chicken stock
2 cups unsalted beef stock
2 fat slices of onion, or a small shallot, or 2-3 green onions, chopped
1 carrot, chopped
1 stalk celery, chopped
1 roma tomato, chopped

1 pkg unflavored gelatin, softened in 2-3 tbl white wine or dry vermouth

Place all except softened gelatin in saucepan. Bring to a boil and reduce heat to a simmer.  Add gelatin and stir. Let simmer uncovered until reduced to 1 - 1 1/2 cups. The more you reduce it, the more concentrated the flavor will become. Strain. If not using immediately, cool and refrigerate. 

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