Demi-glace is not an ordinary sauce. You will have to work hard on its preparation, and even more than one hour. The base is prepared from beef bones and vegetables, it turns out incredibly fragrant, rich, will be a wonderful addition to any dish.

Sauce "Demiglas" - general principles of preparation

Bones. There should be a lot of them, the presence of meat is not necessary, but there may be leftovers. The bones must be thoroughly washed before use. If the quality of the product is in doubt, then it is better to soak for several hours in cold water. By classic recipe the bones are first baked in the oven, then boiled in water for several hours. Sometimes the process can take almost a whole day.

Vegetables. Usually it is onions, carrots, celery. There are recipes with tomatoes, you can take tomatoes. Vegetables are added to meat bones. Next, the sauce is boiled again for several hours. In classic french recipe initially they used three types of onions, but later they began to take the one that is available.

Wine. It makes the taste of Demiglas sauce deeper, more unusual, and emphasizes meat notes. Red wine is usually used.

Spices. Salt, pepper the sauce, add all kinds of aromatic herbs at the very end, since in the process of prolonged heat treatment and boiling of the mass, there is a chance of oversalting, adding extra pepper or spoiling the taste with spices.

Sauce "Demiglas" with red wine

This Demi-glace sauce recipe can be attributed to classic version. It is he who is most often found in French cooking. The base is cooked for a long time, but you can boil the bones in advance.

Ingredients

4 kg of beef bones;

600 grams of carrots;

600 grams of onion;

100 grams of vegetable oil;

400 ml dry red wine;

6 cloves of garlic;

400 g fresh celery.

Cooking

1. We wash the beef bones, put them on a baking sheet. We put it in the oven, bake until brownish at 200 degrees. You have to be careful not to burn them.

2. Now we put the bones in a saucepan with a volume of ten liters. Pour water to the very top, leave a few centimeters to boil. Cook the bones without a lid for about five hours, the amount of liquid will not decrease by half. At the same time, we do not give the liquid to actively gurgle.

3. As soon as there is exactly half of the water in the pan, add all the chopped vegetables and garlic cloves to the bones, add boiling water so that the water becomes 2/3, cook the broth again until half of the liquid has evaporated.

4. We take out the bones, throw them away. boiled vegetables pass through a sieve, strain rich broth.

5. Add red wine, oil to the broth with vegetables, put it on the stove again, boil until a thick mass is obtained.

6. From this amount of products, approximately 1.5 liters of demi-glace should be obtained. At the end, the sauce needs to be salted and peppered. French chefs often add rosemary, thyme, cloves and other spices to it.

Sauce "Demiglas" with tomato (simplified recipe)

To prepare such a Demi-glace sauce, you will need fewer ingredients, but it will be slightly inferior in taste to the original.

Ingredients

1.3 kg of bones;

150 ml of red wine;

100 grams of tomato puree;

300 g of celery, carrots, onions;

Spices, bouquet garni, oil.

Cooking

1. Put the washed bones on a baking sheet, sprinkle with oil. Bake at 200 degrees until lightly browned.

2. We take out the bones. Lubricate tomato puree or slightly diluted tomato paste.

3. Cut onions and carrots. We chop celery large pieces. We lay the vegetables on top of the bones and also sprinkle with vegetable oil.

4. Re-send the bones to the oven, cook until the vegetables are browned.

5. We shift the food from the baking sheet to the pan, fill it with water so that the liquid covers the contents by five centimeters. We put on the stove, cook until the water evaporates by half.

6. Now we take out the bones. Add wine to vegetables. Boil the liquid for another fifteen minutes.

7. Remove the sauce from the heat, wipe the vegetables. Be sure to filter everything so that fragments of beef bones do not accidentally get into the sauce.

8. Now you can boil the sauce with salt, pepper, put a bouquet of garni. Boil for a few minutes and you're done!

Sauce "Demiglas" with cream

To prepare this sauce, you will need a concentrated Demi-glace sauce base. You can cook it according to the first recipe.

Ingredients

100 ml of sauce;

70 ml cream;

20 ml olive oil;

90 g of onion;

15 g butter;

3 spoons of wine.

Cooking

1. We combine both types of oil in a frying pan or in a small saucepan, melt on the stove.

2. We clean the onion. We cut the head small cubes, add to the oil, fry for about three minutes, make the fire moderate.

3. Add red wine to the onion. Evaporate alcoholic drink wait a minute.

4. Pour in the cream. Heat with onions almost to a boil, stirring occasionally.

5. Add to cream sauce concentrated broth "Demiglas". We stir.

6. We make a minimum fire, cover the dish, cook under the lid for about five minutes so that the tastes merge.

7. At the end, you need to taste the sauce, if necessary, add a little salt and pepper.

Sauce "Demiglas" (adapted recipe)

A simplified recipe for French sauce on a regular brown broth. The bones need to be fried in the oven, then just boil for 2.5-3 hours, be sure to strain.

Ingredients

1.5 liters of broth;

0.5 onions, carrots, celery;

120 g melted butter;

70 g flour;

A spoon tomato paste;

0.5 glass of wine;

Four tablespoons of oil rast.

For a sachet you will need Bay leaf OK. A few sprigs of parsley, thyme, rosemary. We tie it all in a gauze bag. You can add cloves, peppercorns, a piece of ginger.

Cooking

1. In vegetable oil, fry chopped onion, add carrots and celery.

2. In another bowl, heat the ghee, put the flour and fry until golden brown. Stir the mixture constantly, do not leave for a minute. Pour half the broth, boil the sauce until it thickens. Can be removed from fire.

3. Add tomato paste to the fried vegetables, after a couple of minutes put the wine.

4. Dip the vegetables in wine a little, then pour the remaining broth. Cook covered for about half an hour.

5. Wipe vegetables with broth.

6. We combine both masses, salt and pepper to your taste, stir. For flavor, put a sachet with spices.

7. We put it on the stove, boil everything together for about five minutes, then keep it under the lid for about half an hour. Then the sachet must be removed, otherwise the sauce will have an overly pronounced aroma.

Sauce "Demiglas" with mushrooms

To prepare such a sauce, you will need a base of concentrated demi-glace. Mushrooms are used here, as they are the most affordable and quick to prepare.

Ingredients

150 g of concentrated sauce "Demiglas";

2 champignons;

0.5 bulbs;

0.2 cups of wine;

1 st. l. oils.

Cooking

1. We wash the champignons, cut them into thin slices, put them in a pan, fry the pieces on both sides. We remove.

2. Cut the onion into half rings. Put in the pan after the mushrooms, fry until transparent. We return the mushrooms.

3. Pour it all with wine. We wait. Until it completely evaporates.

4. Add sauce.

5. We cover the pan, simmer for small fire all this for about ten minutes. At the very end we try. If necessary, then salt, pepper.

Sauce "Demiglas" with cherries

A recipe for an incredibly interesting Demi-glace sauce, for which you need cherries in wine. We prepare the basis according to one of the recipes above.

Ingredients

100 g cherries;

150 g of wine;

15 g of sugar;

200 ml of sauce;

1 tsp butter.

Cooking

1. We free cherries from stones, the weight of pure berries is indicated in the recipe.

2. Melt the butter, add the berries, warm up slightly.

3. Mix wine and sugar, pour cherries. Cover, simmer until soft.

4. As soon as the berries are cooked, add demi-glace to them. Stir, salt, pepper to taste.

5. Simmer the cherry sauce on the stove for a few more minutes to combine the flavors.

6. Remove from heat, cool slightly. Serve cherry sauce with meat or poultry.

Meat in Demiglas sauce

A simple recipe for a fragrant meat dish using meat sauce. Veal is indicated here, but you can also take pork, lamb, it will turn out tasty and tender in any version.

Ingredients

600 g of veal;

200 g of Demiglas sauce;

1 st. l. oils;

1 pinch of salt.

Cooking

1. We cut the veal into plates of half a centimeter. Lightly tap on one side with a hammer.

2. Rub the pieces with salt, grease with the finished sauce. Leave to marinate for 40-50 minutes.

3. We spread the veal in one layer in a greased form. Bake at 200 degrees until golden brown.

4. We take out the form from the oven. Drizzle the pieces with the remaining sauce. Cover with a piece of foil.

5. Return to the oven. We remove the temperature to 180 degrees, cook for about twenty more minutes.

If french sauce came to taste, it is more convenient to cook a lot of base for demi-glace at once. It can be poured into molds or containers, frozen. At the right time, the mass can be melted on the stove, supplemented with the necessary spices, refreshed with wine.

When boiling bones for sauce, do not allow the broth to boil actively. Otherwise, the base will turn out to be cloudy, not very appetizing in appearance.

Demiglas turns autumn into an interesting spicy version. It is enough to throw a chopped pod when adding vegetables to the broth hot pepper chili, sweat all together. Even easier is to add a little Georgian adjika to the total mass.

Demi-glace sauce - traditional classic sauce originally from France, which is the main, in other words, it can be used to prepare other sauces. Translated, it means "semi-ice", since the dish after cooling becomes like jelly. The dish is being prepared on a cool meat broth with the addition of bones, spices, herbs and vegetables. In general, the preparation is simple, but very long, since the products must be cooked for 20 hours.

Beneficial features

Demi-glace sauce is not only delicious product, it also has a certain benefit due to the natural ingredients that make up the composition. Despite the long heat treatment products, many useful material are saved. For example, the sauce has a lot of calcium, zinc, magnesium, fluorine, iodine. This is not the whole list of useful items. Many vitamins are preserved in the composition of the dish.

It is recommended to use the sauce for people who have weak bones and blood vessels, because it can strengthen them. In addition, its use has a positive effect on the restoration of tissues and the normalization of the internal organs.

Classic recipe

Demi-glace sauce, the recipe of which is presented below, is a classic.

The cooking technology is as follows:

1. 1 kg of beef bones should be cut into pieces and washed, then blotted with a napkin and placed on a baking sheet pre-oiled. The baking sheet must be put in the oven, which is heated to 220 degrees.
2. After 30 minutes, the bones can be removed. Until then, peel and chop 1 carrot, one large onion and half a celery.
3. Pour a little oil into a hot frying pan, then fry the vegetables. Then, previously prepared 1.2 liters of broth, which is cooked on beef meat, is poured in, and everything is stewed for about 5 minutes.
4. The liquid is placed 2 tbsp. l. tomato paste, pour in 160 grams of wine and stew under the lid.
5. After 10-15 minutes, you need to add 1.5 tbsp. l. flour and pour the sauce with another 340 grams of red wine. When the sauce boils, reduce the heat and simmer the ingredients for an hour.
6. An hour later, add a couple of pieces of bay leaf, a branch of rosemary, a couple of branches of thyme, and 5 peas allspice. and 3 dried cloves. Salt and pepper are added to taste. After adding spices, you need to cook the sauce for an hour and a half.
7. At the end, the fire is turned off, and the composition of the pan is filtered into the pan. Next, the resulting liquid is sent to a slow fire on the stove and boiled until thickened.

The result is about 500 ml of sauce. You can only serve it warm, because in a chilled dish it will be like jelly.

homemade recipe

Demi-glace sauce (dry) can be bought in stores in powder form. Such an ingredient can be used for other types of sauces or used in home recipe. A tablespoon of demi-glace powder will suffice for a pan of ingredients.

To prepare homemade sauce demi-glace, the recipe of which will be described below, you need to prepare the ingredients:

1. Beef bones - 2 kg.
2. Carrot - 2 pcs.
3. Leek - 1 pc.
4. Parsley, bay leaf, thyme in equal parts.
5. Tomato paste - 100 g.

Cooking method:

1. You need to put a baking sheet with bones in the oven and leave them to bake for an hour at a temperature of 220 degrees.
2. At this time, you need to cut the vegetables, only the white part is used from the onion. They are added to the bones, where a little olive oil. Ingredients should be baked for 45 minutes.
3. Next, the ingredients from the oven are transferred to a saucepan, where 400 grams of water is poured. You need to cook the food until it boils, and then leave it to boil for 5 minutes. Next, spices and tomato paste are added, and another 2 liters of water are poured.
4. The sauce is cooked over low heat, when foam and bubbles appear, the fire must be added so that the liquid boils. Fat that appears should be removed so that the final dish is not cloudy.
5. Depending on the boiling time, the sauce will have a different thickness. For a quality result, you need to cook for about 12 hours, but you can reduce it to 8. Then the demi-glace sauce will turn out like a real one.

When cooking ingredients, the bones must be constantly in water, so if necessary, you can add it, but only cold water. Ready meal decanted to remove large particles, then poured into a jar and cooled. Fat is removed from the frozen sauce, and you can start consuming it. Such a product can be stored for up to a week, and if it is frozen, then up to six months.

Application

Demi-glace sauce can be served hot immediately after preparation. In addition, it can be eaten chilled, of course, it will be more like jelly.

If the sauce is stored in the refrigerator, then it is better to serve it with hot dishes, but you can also warm it up in a pan, then pour it into a gravy boat.

Demi-glace is great for soups, meat and vegetable dishes. Can be served as an addition to side dishes.

Conclusion

The finished product can be stored in the refrigerator for 2-3 months, while all the qualities and taste will be preserved. In addition, you can cook other sauces based on demi-glace, which will constantly surprise your guests and relatives. Using the described recipes, you can plunge into the taste french cuisine.

Demi-glace sauce is a culinary legend. It refers to classic dishes French cuisine, considered the main sauce. This means that it itself serves as the basis for the preparation of other dishes. However, this basis is very difficult to prepare. The difficulty lies in the fact that in the kitchen, when cooking this sauce, you need to be almost constantly in the course of 12 hours, although ideally the demi-glace sauce should be cooked even longer. Nevertheless, French cuisine is unimaginable without this sauce, which is made from meat and vegetables and is so thick that it partially retains its jelly-like shape when frozen. By the way, this is where the name of the sauce came from: “demiglas” in translation means “semi-ice”.

Cooking features

In order to prepare a sauce identical to the original at home, you need to take into account many subtleties.

• Not any meat is suitable for the sauce, but only beef shank. It is best to take veal for sauce, and not subjected to freezing. In this case, the meat will be better boiled and the sauce will acquire the desired consistency, it will have an appetizing aroma. When preparing a sauce, every drop of juice released from the meat is valuable. That is why the frozen product is not suitable for him. After all, when defrosting, part of the meat juice is lost, even if you try to avoid temperature differences.
• The sauce will have perfect taste only if you use all the ingredients included in its composition, and also strictly observe the proportions indicated in the recipe. Usually, 3 liters of water are taken per kilogram of meat. However, you need to understand that half of it will evaporate during long-term boiling, so the sauce will not turn out so much.
• When cooking the sauce, it is better not to allow the broth to boil, otherwise the sauce may turn out to be cloudy.
• The classic version of demi-glace sauce necessarily includes red dry wine. It gives the sauce a unique flavor. Suitable even Home wine average quality, but it cannot be completely ruled out.
• Spices and salt are added to the sauce at the very end, since during the cooking process it is greatly boiled down, which is why it is likely to oversalt or pepper it. Although the spicy version of the sauce is also good and many people like it.

Given that the process of preparing the sauce is quite laborious, it is advisable to prepare it in not too small portions. Unused sauce can be poured into containers and frozen. This method of storing the sauce is considered traditional. In the freezer, it will lie quietly for two months, during which time you will probably have time to use it completely.

Classic demi-glace sauce recipe

• beef and calf bones - 1.5 kg;
• meat - 0.25 kg;
• dry red wine - 0.75 l;
• water - 4 l;
• onions (half can be replaced with leeks) - 0.2 kg;
• carrots - 0.2 kg;
• sweet pepper - 0.2 kg;
• celery root - 80 g;
• celery stalks - 60 g;
• zucchini - 70 g;
• eggplant - 70 g;
• tomato paste - 60 ml;
• dried parsley, dill, garlic - 10–15 g each;
• sugar - a pinch;
• rosemary, thyme - a pinch;
• carnation - 2 pcs.;
• bay leaf - 1 pc.;
• black peppercorns - 3 pcs.;
• allspice peas - 3 pcs.;
• vegetable oil - 20 ml.

Cooking method:

• Wash meat and bones well. Separate the flesh from the bones if necessary. Pat everything dry with paper towels.
• Cut the meat into small pieces.
• Put the bones on a baking sheet and put in the oven for about an hour. During this time, the temperature in the oven must be maintained in the region of 180-200 degrees.
• In a separate mold, generously greased with vegetable oil, fold the pieces of meat. Put it in the oven for about 15 minutes. Remove the meat, drain the juice from the meat from the mold into a separate container.
• Wash and clean vegetables.
• Cut zucchini and eggplant into pieces of arbitrary shape and size, but not too large.
• Dip the eggplant for 20 minutes in salt water, then rinse and dry.
• Finely chop the celery stalk and the peeled root of this plant.
• Peel and cut the carrots into large pieces.
• Bulbs, freeing from the peel, cut in half.
• Heat up a dry frying pan and add onions and carrots. Fry until they turn slightly black.
• Remove from pan.
• Pour the juice from the meat into the pan. Put celery, zucchini and eggplant in it. Fry them for 5 minutes. Put the meat in the refrigerator.
• Transfer the tinted bones to a mold with sides. Put carrots, onions and vegetable mass from the pan on them. Sprinkle with dried herbs. Pour in a glass of red wine and place back in the oven. Bake it all for 30 minutes.
• Transfer the entire contents of the mold to a saucepan with a thick bottom and the same thick walls. Fill everything with clean water.
• Put the pan on a slow fire and simmer for a day. From time to time it is necessary to approach the pan to remove the greasy film from the surface, mix the future sauce.
• After the specified time, remove the bones from the broth, strain the broth itself.
• Put the spices in a cloth bag or wrap in cheesecloth. Drop into broth.
• Fry the beef for 10 minutes, taking it out of the refrigerator. Put it in the broth.
• Return the pot with the broth to the heat and continue to cook, stirring occasionally, for another 2 hours.
• Add tomato paste, remaining wine, remove spices. Salt and pepper to taste. Simmer over low heat for another 2-3 hours, until the sauce begins to resemble olive oil in consistency.

Serve demi-glace sauce very chilled. To do this, it must first be cooled at room temperature, then placed in the refrigerator for several hours. So taste real sauce demi-glace you can only two days after the start of its preparation. But you will not regret the effort spent - the sauce turns out to be unusually tasty and fragrant.

Simplified Demi Glace Sauce Recipe

• beef broth - 1.5 l;
• carrots - 100 g;
• celery stalk - 100 g;
• onions - 100 g;
• butter - 100 g;
• wheat flour - 80 g;
• vegetable oil - 40 ml;
• Madeira or similar wine - 80 ml;
• tomato paste - 30 ml;
• salt pepper, spices- taste.

Cooking method:

• Boil and strain the beef broth, divide it into two approximately equal parts.
• Peel the carrots, cut them into small cubes or grate on a coarse grater.
• Remove the husk from the bulb. Cut the onion into small pieces.
• Finely chop a well-washed celery stalk.
• Heat vegetable oil in a frying pan, put vegetables in it and fry them for 10 minutes.
• Add the tomato paste to the vegetables and continue cooking for another 5 minutes. Transfer the vegetables from the skillet to the pot.
• Put the spices in a cloth bag. It is best to use bay leaf, peppercorns, a small bunch of fresh herbs (parsley, dill, celery).
• Lower the bag into a pot with vegetables, pour one part of the broth, put on fire. After 20 minutes, remove the sachet with spices, after another 20 minutes, remove the broth from the heat and strain.
• Melt the butter in a clean frying pan or saucepan, add the flour and fry them together until they turn into a smooth paste.
• Pour the remaining broth into the saucepan in a thin stream, whisking it with a whisk. Mix thoroughly and cook until the broth thickens.
• Combine the broth sauce with the strained broth in which the vegetables were boiled. Pour in the wine. Keep on fire until the sauce reaches the desired consistency.
• Salt, pepper, cook for a couple more minutes and remove from the stove.
• Cool the sauce - it is served cold, almost ice cold.

Despite the fact that this recipe for making demi-glace sauce is much simpler than the classic one and takes very little time, only a real gourmet and connoisseur of French cuisine can distinguish a fake from the original. So your guests and household members will still be delighted with your culinary success, eating with pleasure the food you cooked. legendary sauce with which any dish acquires a refined taste.

Demi-glace sauce is a hallmark of French cuisine. If you appreciate her, then you will have to learn how to cook this sauce according to classic recipe. However, there are more simple options sauce preparation. In this case, it will take no more than one and a half to two hours to prepare it, and the result will certainly please.

Speaking of seasonings for different meat dishes, I immediately want to remember the French chefs. After all, they were the ones who invented famous sauce"Demiglas".

What it is?

Most of the recipes of modern cuisine, as you know, came from the Middle Ages. Then there were no supermarkets with shelves littered with all sorts of spices and seasonings. People themselves created recipes It was in those days that Demiglas sauce first appeared. Over time, its recipe was forgotten, and was able to resurrect only in the 19th century, when the Frenchman Antonin Karem decided to revive the secret of its preparation. As a chef, this question was of particular interest to him. After all, the sauce is the best way to emphasize the taste of any meat. And in this the French have always been known as great specialists. It is also interesting how the Demiglas sauce is translated from the native language. In Russian, it sounds something like "half ice." Quite an odd name for a liquid condiment. Perhaps it was given because at the final stage ready sauce"Demiglas" is usually placed in a container filled with ice water. This is done so that the thickening process proceeds as intensively as possible.

In the spirit of the national traditions of France

If you want to make Demiglas sauce at home, the recipe can be slightly adapted and adjusted to existing products. For work you will need: 1 kilogram pork bones, 1.2 liters 150 grams of onion, 1 carrot, half a celery root, 60 grams of tomato paste, a little vegetable oil, a bottle (0.5 liters) of dry red wine, 45 grams of flour, 2 bay leaves, 1 branch of rosemary and 2 thyme, salt, 5 pieces of allspice, 3 cloves and ground pepper.

Cooking method:

1. Preheat the oven to 230 degrees.
2. Grease a baking sheet with oil, spread the bones on it and bake them for half an hour, placing them at the very bottom of the oven.
3. At this time, clean and chop the vegetables.
4. Heat a couple of tablespoons of oil in a deep frying pan and fry vegetables in it.
5. Add broth and baked bones. Simmer everything together for 5 minutes.
6. Put the pasta and pour a third of the wine. Continue to simmer, but with the lid closed.
7. Enter, slowly, flour, and then the rest of the wine. Reduce heat and continue simmering for about an hour.
8. Add all the spices and cook the mixture for another hour and a half. Herbs are best added 20 minutes before cooking.
9. Strain the mixture, add pepper and salt, and then boil until the finished product is 0.5 liters.

It turns out a real Demi-glace sauce. The recipe is interesting, and, of course, it takes a long time to cook, but the result is simply amazing.

Knorr to the rescue

For those who do not want to waste time and burden themselves with cooking, there is one very simple way out. It's Demiglas Knorr sauce. It allows you to always have on hand a wonderful seasoning for the most different dishes from meat. In the distribution network, the product is sold in buckets. Each of them contains 1.5 kilograms of thick aromatic concentrate. The label indicates how to use. In accordance with it, the mixture must:

1. Put the right amount in a clean bowl and dilute with warm water (35-40 degrees) in the indicated ratio.
2. Mix well until plastic homogeneous mass, resembling a cream.
3. Put the container on the fire and bring the mass to a boil.
4. Cook the sauce for no more than five minutes, stirring constantly so that the mass does not burn.

We must agree that this is a great way out for a modern hostess. In conditions of time pressure, it is easier to buy a good semi-finished product and make a first-class seasoning out of it in a matter of minutes than to run around the shops for a long time in search of required components and stand by the stove for hours.

The simplest option

There are several ways to prepare Demi-glace sauce. I must say that it is not so easy to make it. This is a very long and, moreover, laborious process. In order to get a real sauce, you will need quite a few products: 2 kilograms of beef (or veal) bones, 120 grams of celery root, 100 grams of onion and carrot, 5 grams of salt, 100 milliliters of dry red wine and 7 liters of plain water.

The sequence of preparation should be as follows:

1. Bake vegetables and bones in the oven until a characteristic brown hue.
2. Place products in a deep saucepan. After that, pour everything with cold water and cook for 24 hours until the contents turn into jelly.
3. Strain the mass. For this, it is better to use a fine sieve.
4. Pour the resulting liquid back into the saucepan, add wine and salt, and then put on medium heat. A few hours after slow evaporation, the contents should decrease by 4 times.

The sauce is almost ready. It remains only to cool it down. To do this, you can use water with ice cubes or a refrigerator.

Demi-glace sauce is a basic French béchamel sauce, french mayonnaise, hollandese, etc. It is used as an independent dressing (mainly for meat dishes) or as an integral component of another sauce. Demi-glace is sometimes served with vegetable dishes, fish or eggs.

Composition and calorie content of demi-glace sauce

The composition of demi-glace can be completely different, it is selected depending on the dish with which it is served. The constant basis of the sauce is beef bones, or rather stale broth. In addition to the bones, the composition of the dressing includes:

• Wine - both red and white can be used;
• Set of vegetables - bell pepper, shallots or leeks, tomatoes, etc.;
• Various seasonings - ground parsley root, bay leaf, spices such as tarragon, etc.

The calorie content of demi-glace sauce per 100 g is 51 kcal, of which:

• Proteins - 1 g;
• Fats - 3 g;
• Carbohydrates - 5 g;
• Dietary fiber - 0 g;
• Ash - 1.33
• Water - 90.2 g.

The ratio of proteins, fats and carbohydrates is 1:3:5, respectively.

Most of the sauce is saturated fatty acids and water. 100 g of the product contains 158 mg of Sodium (Na), as well as a certain amount of Potassium (K), Calcium (Ca), Magnesium (Mg), Zinc (Zn), Fluorine (F) and other trace elements. Vitamin complex of the product: E, PP, H, B1, B2, B5, B6, B9, B12.

Interesting! To get 1 liter of demi-glace sauce, you need to use 3 liters of water and 1 kg of the ingredients stated in the recipe. The chef takes about 12 hours to prepare it.

Useful properties of demi-glace sauce

French demi-glace sauce includes a lot of substances that are beneficial to humans. However, it is used in limited quantities, so it is difficult to obtain a significant therapeutic effect from it.

However, there are several main useful properties demi-glace sauce:

1. Quickly recovers after hard physical or mental work - with beef broth a person receives a large amount of iron, which takes part in the work of absolutely all human organs. Often people feel weak, they lose their appetite precisely because of the lack of iron in the body. Therefore, in order to get rid of overwork, doctors recommend including beef broth or dishes that include this ingredient in your diet.
2. Improves digestion - demi-glace sauce again owes this property to vegetables and beef bone broth, because these products are rich in easily digestible and useful minerals and vitamins. In addition, bone broth contains a large number of gelatin, which stimulates the stomach to produce gastric juices. The more such juices are produced, the faster the food is digested.
3. Strengthens joints - bone broth is popularly considered a real panacea for diseases of the musculoskeletal system. Traditional medicine also recognizes that the product is able to strengthen a person's joints and make his ligaments more elastic.

Contraindications and harm demi-glace sauce

There is no consensus on the harmfulness of this product, because a person uses it as an addition to the main dish, that is, in a small amount.

But some experts call several negative characteristics of demi-glace:

• A large amount of purines, harmful to people suffering from gout and arthritis;
• The presence of heavy metals that may be present in the sauce due to the bones - animals that graze near large factories and industrial enterprises accumulate them from the environment in the bones.

Some companies produce demi-glace sauce in the form of a semi-finished, dry, free-flowing mixture sorted into bags. Thanks to this product, any consumer can prepare the sauce in a matter of minutes - for this, it is enough to dilute the mixture in water or stew it a little.

On this occasion, all experts are of the same opinion - dry powder for making sauce can contain a lot of chemicals. Therefore, when buying a dry mix for making sauce, carefully read its composition. Some manufacturers add non-natural ingredients to the mixture: flavor enhancers, dyes, thickeners, etc. Such a semi-natural product can harm your health!

How to make demi-glace sauce?

If you decide to make your own demi-glace sauce, choose the products of your own High Quality- the taste of the future dish will depend on this. Use only fresh beef bones and greens, not dried spices.

Analyzing the demi-glace recipe, you will realize that it will take almost a whole day to prepare it. This is true, in cookbooks this liquid seasoning is given a difficulty score - 5 out of 5. However, do not be afraid of difficulties, because most of the cooking time is spent on cooking the ingredients and the sauce itself.

Demi-glace sauce recipe step by step:

1. Chop 1 kg of fresh beef bones into as small pieces as possible.
2. Cut into small cubes and lightly fry 150 g carrots, 150 g onions and 100 g celery. While frying, add a few drops to the pan. vegetable oil. Vegetables will be ready when softened and golden brown.
3. Add 100 g of fresh tomatoes, chopped into cubes, to the prepared vegetables.
4. Simmer the resulting mixture over low heat for 15 minutes.
5. Now you can work on the bones that you have already chopped into pieces. Send them to the oven for 40 minutes.
6. Mix the prepared vegetables and bones and place in a deep saucepan.
7. Pour 0.5 l of white wine into the resulting mixture and boil over moderate heat for 3 minutes. This cooking step allows the ingredients to borrow from the wine. unusual taste and aroma.
8. Add to the bone mixture 50 ml of purified water, 1-2 bay leaves, 1 g of black peppercorns. If you have other favorite seasonings in mind, feel free to add them to the dish at this stage of cooking.
9. Stew the resulting mass for 7-8 hours. Remember that the bones can quickly burn to the bottom of the pan, so be sure to stir them constantly.
10. Strain the sauce through a sieve and send it back to the stove for 4 hours. During this time, the broth should thicken and acquire the consistency of a real French sauce.
11. Demiglas is ready for further use!

Tips from a professional chef:

• If you are not sure about the quality of the acquired bones, soak them in cold water for several hours before making the sauce.
• Be sure to add spices to the gravy already at the final stage of its preparation, otherwise, due to the boiling down of the constituent components, you can salt or pepper the sauce.

Demi-Glace Recipes

French sauce will make any dish a real masterpiece, because it is considered part of haute cuisine. High cuisine is called the cuisine of venerable restaurants, the most expensive hotels and other respected establishments.

Set up an expensive restaurant at home by preparing one of the following dishes using demi-glace:

1. duck rilette. Of the special accessories for the preparation of this dish you will need glass jar and aerogrill. Cut 2 duck legs, salt and fry until golden brown (you will need a small amount of vegetable oil for this). In the meantime, take care of the vegetables: cut into small pieces, salt and season with demi-glace sauce (30 g) 1 peeled carrot and 1 stalk of celery. Add 50 ml of water and a few peas of black pepper to the resulting mass. Combine the already roasted duck with prepared vegetables and pour 30 ml of orange juice over them. Wrap the ingredients in foil and bake in the oven for 90 minutes. Separate the finished meat from the bone and place in a jar, pour the resulting broth on top. Close the jar with a lid and send it to the air grill for 20 minutes. After that, the dish will be ready to eat!
2. beef steak. Big piece beef meat cut into steaks. Each piece should be no more than 3 cm thick. Sprinkle the pieces of meat with allspice and salt. Preheat the pan - cast-iron or steel cookware is suitable for frying the steak, as long as it does not have a Teflon coating. Add a little butter and vegetable oil to the pan. Grill the steaks for 5 minutes on medium strong fire. Watch the meat carefully, no juice should come out of it, and if this happens, urgently increase the frying temperature. Steaks must be fried on both sides, but there is one culinary secret. The fact is that until a golden crust has formed on it, it will not move from the pan. Therefore, do not rush to turn the meat ahead of time - it will be simply impossible to tear it off the dish. Transfer the cooked meat to a plate, cover with foil and make a few cuts to remove steam. Leave the steaks in this position for 7 minutes, before serving, heat everything in the oven with the same foil for 10 minutes and pour over the demi-glace sauce.
3. Duck with pear and demi-glace sauce. Cut 1 pear in half, cut out the seed box from it. In the resulting cavity, place a cinnamon stick and a little granulated sugar. Fasten the two halves of the pear by wrapping them in parchment. Bake in the oven for 15 minutes. Meanwhile, fry a small amount of chanterelles and Brussels sprouts on a mixture of butter and vegetable oil. Salt the contents of the pan and pour some water into it. Now start preparing the demi-glace sauce. To do this, fry on vegetable and butter 20 g pine nuts. Combine the nuts with demi-glace in a saucepan, adding to them 70 ml of red wine, 5 g of tomato paste and 2 tsp. Sahara. Warm up the sauce over low heat. Take 1 duck breast, separate the skin from it. Put the skin on the foil, and beaten and salted meat on it. Stuff the breast with 70 g of mozzarella cheese, ready-made mushrooms with cabbage, add a little grated horseradish. Wrap the meat in a roll and foil. Bake in the oven for 20 minutes. Serve the finished meat with pear and sauce. The dish can be decorated with basil and, for example, arugula.
4. Pork tenderloin. Lay foil on a baking sheet. On it, place 360 ​​g of green beans, cut into oblong halves. Sprinkle the beans with chopped shallots and rosemary leaves (1 sprig is enough). Sprinkle green ingredients with a little salt and pepper, drizzle with 1 tsp. olive oil. Roast vegetables for 5 minutes. While the vegetables are in the oven pork tenderloin. Fry it in a little oil on both sides until golden brown. Don't overcook the meat in the pan, as it will cook in the oven. Spread the tenderloin with a crispy crust with a mixture of mustard (30 g) and honey (15 g) and send to a baking sheet with vegetables. Bake 9 minutes. Drizzle the cooked meat with demi-glace sauce.

On a note! A teaspoon holds 10 g of sauce, and a tablespoon holds 20 g.

The classic demi-glace recipe was developed back in medieval times by Antonin Carème, when French chefs were obsessed with wanting to write their name into world culinary history by experimenting with sauces. At that time, almost every new sauce from a French culinary specialist received worldwide recognition.

The name "demiglas" in French means "half ice".

IN modern world every self-respecting chef should know how to cook demi-glace, because this sauce was included in the list of 8 “mother sauces” of France.

For reference! "Maternal" is usually called the classic culinary masterpieces, on the basis of which many new types of modern sauces were made.

How to make demi-glace sauce - watch the video:

Beef demi-glace is a real culinary masterpiece that requires patience and certain professional skills from the chef. Therefore, if you managed to cook this dressing at home, you can rightly be proud of yourself! This sauce will decorate any dish of meat, eggs or fish.