Two Routes to Super-Rich Sauce
Traditional French demi-glace relies on veal bones for its flavor and takes a full day to prepare. Our modern approach substitutes ground beef and gelatin and dramatically shortcuts the process.
| Cooking Step | Time | | --- | --- | | SLOW ROUTE | | | Roast veal bones and large chunks of vegetables big enough to hold their shape during the long simmering. | 1 hour | | Simmer bones and vegetables in stock pot with water and wine until flavor is extracted and collagen from bones turns into unctuous, sauce-thickening gelatin. | 6 hours | | Reduce strained stock slowly until glossy and concentrated. | 2 hours | | STREAMLINED | | | Brown ground beef and finely chopped aromatics (which release -flavor quickly) with glutamate-rich tomato paste and mushrooms. | 20 minutes | | Simmer this potent flavor base in Dutch oven with wine and broth. | 20 minutes | | Reduce strained stock, adding powdered gelatin for silkiness and viscosity. | 5 minutes |