Sauce "Demiglas" - French culinary miracle

Talking about seasonings to different meat dishes, I just want to remember the French chefs. After all, they in their time invented the famous "Demiglas" sauce.

What it is?

Most recipes of modern cuisine, as is known, came from the Middle Ages. Then there were no supermarkets with shelves, littered with all sorts of spices and seasonings. People themselves created recipes by trial and error. It was at that time that the demiglass sauce appeared for the first time. Over time, his recipe was forgotten, and was able to rise again only in the 19th century, when the Frenchman Antonen Karem decided to revive the secret of his cooking. To him as a cook this question was especially interesting. After all, the sauce is able to emphasize the taste of any meat as best as possible. And in this the French have always been known as great specialists. It is also interesting how the "Demiglas" sauce is translated from the native language. In Russian it sounds something like "half ice". Quite a strange name for a liquid seasoning. Perhaps it was given because at the final stage the ready-made "Demiglas" sauce is usually put in a container filled with ice water. This is done to ensure that the thickening process is as intense as possible.

In the spirit of the national traditions of France

If you want to make a homemade "Demiglas" at home, the recipe can be slightly adapted and adjusted to existing products. For work, you will need: 1 kilogram of pork bones, 1.2 liters of beef broth, 150 grams of onions, 1 carrot, half of celery root, 60 grams of tomato paste, a little vegetable oil, 0.5 liter bottle of red dry wine, 45 grams Flour, 2 laurel leaves, 1 branch of rosemary and 2 thyme, salt, 5 pieces of sweet pepper, 3 cloves and ground pepper.

Cooking method:

1. Heat the oven to 230 degrees.
2. The pan should be oiled, spread out bones on it and bake them for half an hour, placing it at the very bottom of the oven.
3. At this time, the vegetables are cleaned and cut randomly.
4. In a deep frying pan heat a couple of spoons of oil and fry the vegetables in it.
5. Add broth and baked bones. Put out all together for 5 minutes.
6. Put the paste and pour a third of the wine. Continue to extinguish, but already under a closed lid.
7. Introduce, slowly, flour, and then the rest of the wine. Reduce heat and continue boiling for about an hour.
8. Add all the spices and cook the mixture for an hour and a half. Grass is better to add 20 minutes before cooked.
9. Strain the mixture, add pepper and salt, and then boil until the finished product will not remain 0.5 liters.

It turns out the real "Demiglas" sauce. The recipe is interesting, and of course, it's long to cook, but the result is simply amazing.

"Knorr" to help

For those who do not want to waste time and burden themselves with cooking, there is one very simple way out. This is the "Demiglas Knorr" sauce. It allows you to always have at hand a wonderful seasoning for a variety of meat dishes. In the sales network, the product is sold in buckets. Each of them contains 1.5 kg of thick aromatic concentrate. The label indicates the method of use. In accordance with it, the mixture is necessary:

1. Put the right amount in clean dishes and dilute with warm water (35-40 degrees) in this ratio.
2. Mix well until smooth, homogeneous, cream-like.
3. Put the container on the fire and bring the mass to a boil.
4. Cook the sauce for no more than five minutes, without interrupting stirring, so that the mass does not burn.

We must agree that this is an excellent way for a modern hostess. In conditions of a shortage of time, it's easier to buy a good semi-finished product and in a matter of minutes make it a first-class seasoning than to run around for a long time shopping in search of the right ingredients and stand for hours at the stove.

The simplest version

There are several ways to prepare the "Demiglas" sauce. I must say that it is not so easy to make it. This is a very long and, in addition, a laborious process. To make a real sauce, you need very few products: 2 kilos of beef (or veal) bones, 120 grams of celery root, 100 grams of onions and carrots, 5 grams of salt, 100 milliliters of red dry wine and 7 liters of plain water.

The cooking sequence should be as follows:

1. Vegetables and bones bake in the oven until a characteristic brown shade.
2. Put the products in a deep saucepan. After this, pour all the cold water and cook for 24 hours, until the contents turn into jelly.
3. Mass strain. For this, it is better to use a fine sieve.
4. The resulting liquid is poured back into the pan, add wine and salt, and then put on medium heat. A few hours after slow evaporation, the contents should be reduced 4 times.

The sauce is almost ready. It remains only to cool it. For this, you can use water with ice slices or a refrigerator.