Demi-Glace
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Anonymous
| I've been cooking with Blue Apron (I know, another BA mention) and I love some of the recipes and want to make them myself. The only ingredient I am unsure about is where to get demi-glace. It isn't something I've seen for sale at the grocery store. Is this something I can easily make? Or substitute? |
Anonymous
|
Wiliiams Sonoma sells it. It's amazing.
You can also find it at whole foods. Near the broth seciton |
Anonymous
| PP here... and be aware. It's EXPENSIVE but a little goes a long way |
Anonymous
| Thanks, PP! Very helpful! |
Anonymous
| Sigh. Just MAKE it. Basically you are making stock and the reducing it to a very concentrated firm. Keeps in the fridge ridiculously long. Just rebook it and out it in a ckean container every week it 10 days. |
Anonymous
| Rebook = reboil |
Anonymous
| demi-glace (made from veal bones) is a lot of work - a solid 1 or 2 days of cooking and reducing. You can buy it a many markets in the sauce sections in the form of a hockey puck that can be rehydrated. Personally, I use chicken stock which is much easier to make. |
Anonymous
| I've bought it at Balducci's before. |
Anonymous
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Anonymous
| Harris Teeter or Balduccis both carry it. |
Anonymous
One Christmas I made it, to go with whatever roast I was making. I was home from college at my moms. I literally cooked all day and the meal was just about done. The Demi glaze was straining into a out in the sink. My mother was doing the dishes and trying to clean up a little before dinner. She washed it down the drain.........I almost murdered her lol |