based.cooking/content/demi-glace.md

---
title: "Demi-glace"
date: 2021-03-29
tags: ['sauce', 'basic', 'french']
author: dan
---

This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.

These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes.

## Ingredients

- 1 qt (32 oz, 946mL) **low-sodium** broth or stock (I prefer Pacific Foods)
- 1 1/4 oz (7g) packet **unflavored, unsweetened** gelatin
- 1 teaspoon (5mL) tomato paste
- 1 teaspoon (5mL) **low-sodium** soy sauce
- 1/2 teaspoon onion powder (_very_ optional)

## Directions

1. Put the tomato paste in a large pot, _then_ turn the heat on medium
2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown
3. Deglaze with the broth
4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
5. Freeze in ice cub trays
move to hugo 2022-04-14 19:58:07 +00:00			`---`
			`title: "Demi-glace"`
			`date: 2021-03-29`
			`tags: ['sauce', 'basic', 'french']`
begin adding authors to metadata 2022-04-15 17:45:10 +00:00			`author: dan`
move to hugo 2022-04-14 19:58:07 +00:00			`---`
Add demi-glace recipe (#512) * Add demi-glace recipe This is an incredibly based basic almost instant demi-glace recipe that is meant to be used in other incredibly based pan sauce recipes. * Formatting 2021-03-29 12:52:16 +00:00
			`This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.`

Replace em-dashes with -- for HTML purposes (#574) Some applications will mess up with these, and since they are also used in the <title>, &em; won't work either. So -- is a good solution to this. Co-authored-by: Spenser Truex <truex@equwal.com> Co-authored-by: Luke Smith <luke@lukesmith.xyz> 2021-04-21 01:52:56 +00:00			`These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes.`
Add demi-glace recipe (#512) * Add demi-glace recipe This is an incredibly based basic almost instant demi-glace recipe that is meant to be used in other incredibly based pan sauce recipes. * Formatting 2021-03-29 12:52:16 +00:00
			`## Ingredients`

			`- 1 qt (32 oz, 946mL) low-sodium broth or stock (I prefer Pacific Foods)`
			`- 1 1/4 oz (7g) packet unflavored, unsweetened gelatin`
			`- 1 teaspoon (5mL) tomato paste`
			`- 1 teaspoon (5mL) low-sodium soy sauce`
			`- 1/2 teaspoon onion powder (_very_ optional)`

			`## Directions`

			`1. Put the tomato paste in a large pot, _then_ turn the heat on medium`
			`2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown`
			`3. Deglaze with the broth`
			`4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume`
			`5. Freeze in ice cub trays`