Exploring French sauces and the importance of the demi-glace (plus my secret recipe)

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.

Brown the pieces of chicken in a mini stock pot over medium to medium-high heat for 10-12 minutes until caramelized.

Add a tablespoon of onion and a tablespoon of carrot to the pot.

Stir in a teaspoon of tomato paste and a tablespoon of toasted flour.

Pour in some white wine and let it cook for a few minutes.

Add the store-bought stock to the pot along with a bay leaf and a piece of thyme.

Bring to a simmer and reduce until it reaches a demi-glace consistency.

Cooking Techniques

Equipment Needed

Spice Level: