Finally nailed a proper demi-glace after three years of trying

Back when I worked at The Oak Room in Boston, my chef would always say my sauces were too thin. Last week, I finally got a batch to reduce down to that perfect, glossy coat-the-back-of-a-spoon thickness. Anyone have a favorite brand of veal bones they use for their stock base?

3 comments

3 Comments

walker.rowan3mo ago

I always roast my bones in tomato paste before simmering. That extra caramelization gives a deeper color and flavor you just can't get otherwise. It made all the difference for my last batch.

christopher3853mo ago

Roasting bones with tomato paste sounds like a solid trick. My grandma used to add a splash of vinegar while they simmer, said it pulled more flavor from the bones. Might be worth trying together sometime.

zara_hunt25d ago

...actually I used to think roasting the bones with tomato paste was overkill, that it would just burn and mess up the flavor. But I tried it last month after a friend kept going on about it, and yeah... total game changer. The color came out so much richer and that extra depth made my last demi-glace taste like it had been simmering for days longer than it actually did. Guess I was wrong about that one.