(Almost) instant demi-glace | store-bought stock and gelatin

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.

Combine 6 teaspoons of tomato paste into a large pot.

Turn the heat on medium and gently brown the tomato paste, being careful not to burn it.

Deglaze the pot with the first quart of broth, scraping the bottom to ensure nothing is sticking.

Add 5 more quarts of low sodium broth to the pot.

Stir in 6 teaspoons of low sodium soy sauce and 6 teaspoons of onion powder.

Sprinkle in 6 packets of unflavored gelatin, ensuring to scatter it to prevent clumping.

Bring the mixture to a boil on high heat and reduce it until it reaches about one-sixth of its original volume, monitoring the level with a spoon.

Scrape the sides and bottom of the pot occasionally to dissolve any sticking ingredients.

After about 2 hours, check the volume; it should be reduced to one-sixth of the original amount.

Pour the demi-glace into ice cube trays and freeze until solid.

Transfer the frozen cubes into freezer bags for storage.

Cooking Techniques

Equipment Needed

Spice Level: