I wanted to make the mushroom ragout from the Glazed Pork Roast recipe (post 12/28) for New Years Day and did not have demi-glace. I found this substitution on food.com submitted by littleturtle and gave it a whirl. It did the trick so I wanted to share an easy way to a flavorful sauce!
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. It is traditionally made by combining equal parts of veal stock and sauce espagnole, which is one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Because this is a long process, Julia Child often referred to the shortened method as a “semi-demi-glace” (no espagnole sauce).
Semi-Demi-Glace
Ingredients:
Yield: 1 cup
2 quarts homemade beef stock
2 tablespoons red wine
Directions:
Prep Time: 3 minutes
Total Time: 1/2 day
In a large saucepan, bring stock to a boil.
Turn heat down to the lowest heat setting and allow to simmer for several hours until stock has reduced to 1-2 cups (remove any scum that rises to the surface as it simmers).
It has reduced to demi-glace if it thoroughly coats the back of the spoon (nappe).
*It's not as good as the homemade stock, but a good quality canned beef consommé can be used as a shortcut substitution. Reduce by half in the same way.
**In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace
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