Demi Glace Part 2 - How to Use, Portion & Store Demi-Glace

beef bones

💰Cheaper: chicken bones

Chicken bones are less expensive and can create a lighter sauce.

veal bones

💰Cheaper: beef bones

Beef bones are more accessible and provide a rich flavor.

red wine

💰Cheaper: non-alcoholic red wine

Non-alcoholic options can provide similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Remove the lid from the chilled ve stock container.

Scrape off the fat from the top of the ve stock.

Spoon out the gelatinized ve stock to show its consistency.

Place parchment paper on a cutting board.

Turn out the gelatinized ve stock onto the parchment paper.

Cut the ve stock into four equal pieces.

Cut each of those pieces into four smaller pieces, resulting in 16 portions.

Wrap each portion in plastic wrap.

Place the wrapped portions into a zip top bag for freezing.

Fry a piece of hanger steak in a pan until cooked.

Add half of one of the frozen demi-glace blocks to the pan with the cooked meat.

Reduce the demi-glace by about half in the pan.

Season the sauce with a pinch of salt and freshly ground black pepper.

Stir the sauce and spoon it over the cooked meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary