The demi-class sauce is a cooking legend. It belongs to the classic French cuisine, being considered the main sauce. This means that it itself serves as the basis for the preparation of other dishes. However, this basis is very difficult to prepare. The difficulty is that in the kitchen when cooking this sauce you need to be almost incessantly for 12 hours, although ideally you should cook the demi-glace sauce even longer. Nevertheless, it is impossible to imagine French cuisine without this sauce, which is made from meat and vegetables and is so thick that, when frozen, it partially retains its jelly-like shape. By the way, hence the name of the sauce: “demiglas” means “semi-legacy”.
In order to prepare a home sauce, identical to the original, you need to take into account many subtleties.
- Not any meat is suitable for the sauce, but only the beef shank. It is best to take veal on the sauce, and not subjected to freezing. In this case, the meat will melt better and the sauce will acquire the desired consistency, will have an appetizing flavor. When preparing the sauce, every drop of juice that comes out of the meat is valuable. That is why the frozen product is not suitable for him. After all, when defrosting part of the meat juice is lost, even if you try to avoid temperature differences.
- The sauce will have an ideal taste only if you use all the ingredients it contains and also strictly follow the proportions in the recipe. Usually, a kilo of meat takes 3 liters of water. However, you need to understand that half of it in the process of long boiling evaporate, so that the sauce will not so much.
- When cooking the sauce, it is better not to allow the broth to boil, otherwise the sauce may turn out to be unclear.
- The classic demi-class version of the sauce necessarily includes dry red wine. It gives the sauce a unique flavor. Even homemade wine of average quality will do, but it cannot be completely ruled out.
- Spices and salt are added to the sauce at the very end, since during cooking, it is strongly boiled down, which is why it is likely to be too salty or pereprech. Although the spicy version of the sauce is also good and many people like it.
Considering that the process of preparing the sauce is rather laborious, it is advisable to prepare it in not too small portions. Unused sauce can be poured into containers and frozen. This method of storing the sauce is considered traditional. In the freezer, he will lie quietly for two months, during which time you will probably have time to use it completely.
Classic demi-class sauce recipe
- beef and calf bones - 1, 5 kg;
- meat - 0, 25 kg;
- dry red wine - 0, 75 l;
- water - 4 l;
- onions (half can be replaced with leek) - 0, 2 kg;
- carrots - 0, 2 kg;
- sweet pepper - 0, 2 kg;
- celery root - 80 g;
- celery stalks - 60 g;
- zucchini - 70 g;
- eggplant - 70 g;
- tomato paste - 60 ml;
- dried parsley, dill, garlic - 10-15 g each;
- sugar - a pinch;
- rosemary, thyme - on a pinch;
- carnation - 2 pcs .;
- bay leaf - 1 pc .;
- black pepper peas - 3 pcs .;
- allspice - 3 pcs .;
- vegetable oil - 20 ml.
Method of preparation:
- Wash meat and bones well. If necessary, separate the pulp from the bones. Drain all paper napkins.
- Cut the meat into small pieces.
- Put the bones on a baking sheet and put in the oven for about an hour. During this time, the temperature in the oven must be maintained in the region of 180-200 degrees.
- In a separate mold, richly oiled with vegetable oil, fold the meat pieces. Put it in the oven for about 15 minutes. Take out the meat, in a separate container, drain the juice from the meat from the molds.
- Wash and peel the vegetables.
- Squash and eggplants cut into pieces of arbitrary shape and size, but not too large.
- Eggplants dip for 20 minutes in salt water, then rinse and dry.
- Finely chop the celery stalk and peeled root of this plant.
- Peel and cut the carrots into large pieces.
- Bulbs, peeling free, cut in half.
- Heat a dry skillet, put onions and carrots on it. Fry until they turn slightly black.
- Remove from pan.
- Pour juice from meat into pan. Put celery, zucchini and eggplants in it. Cook them for 5 minutes. Clean the meat in the fridge.
- Put the tinted bones in shape with the sides. Put on them carrots, onions and vegetable mass from the pan. Sprinkle with dried herbs. Pour a glass of red wine and put it back in the oven. Bake it all for 30 minutes.
- Transfer the entire contents of the form to a pot with a thick bottom and the same thick walls. Fill all with clean water.
- Put the saucepan on low heat and simmer for 24 hours. From time to time it is necessary to approach the pan to remove the greasy film from the surface, mix the future sauce.
- After the specified time, remove the bones from the broth, strain the broth itself.
- Fold the spices in a cloth bag or wrap in gauze. Dip in the broth.
- Fry the beef for 10 minutes, taking it out of the fridge. Put it in the broth.
- Return the broth pot to the fire and continue cooking, stirring occasionally, for another 2 hours.
- Add the tomato paste, the remaining wine, remove the spices. Salt and pepper to taste. Then simmer for another 2-3 hours, until the sauce begins to resemble olive oil in consistency.
Serve demi-glace sauce in a very chilled form. To do this, it must first be cooled at room temperature, then placed for several hours in a refrigerator. Thus, you can taste real demi-glace sauce only two days after the start of its preparation. But you will not regret the wasted forces - the sauce is extremely tasty and fragrant.
Simplified recipe of demiglas sauce
- beef broth - 1, 5 l;
- carrots - 100 g;
- celery stalk - 100 g;
- onions - 100 g;
- butter - 100 g;
- wheat flour - 80 g;
- vegetable oil - 40 ml;
- Madeira or similar wine - 80 ml;
- tomato paste - 30 ml;
- salt, pepper, herbs - to taste.
Method of preparation:
- Cook and strain the beef broth, divide it into two approximately equal parts.
- Peel the carrots, cut them into small cubes or grate them on a coarse grater.
- Remove the husks from the bulb. Cut the onion into small pieces.
- Finely chop celery stalk well washed.
- Heat vegetable oil in a pan, put vegetables in it and fry them for 10 minutes.
- Add tomato paste to vegetables, continue cooking for another 5 minutes. Transfer the vegetables from the pan to the pan.
- Fold spices in a cloth bag. It is best to use bay leaf, peppercorns, a small bunch of fresh herbs (parsley, dill, celery).
- Dip the bag in the saucepan with the vegetables, pour one part of the broth, put on the fire. After 20 minutes, remove the sachets with spices, after another 20 minutes, remove the broth from the heat and strain.
- In a clean skillet or skillet, melt the butter, add the flour and fry them together until they turn into a smooth paste.
- Pour the remaining broth into the saucepan in a thin stream, whipping it with a whisk. Stir well and cook until the broth thickens.
- Combine the broth sauce with the strained broth in which the vegetables were boiled. Pour in the wine. Hold on the fire until the sauce has the desired consistency.
- Salt, pepper, cook for another couple of minutes and remove from heat.
- Cool the sauce - it is served cold, almost icy.
In spite of the fact that this recipe for the de-sauce sauce is much simpler than the classic one and takes only a little time, only a real gourmet and connoisseur of French cuisine can distinguish a fake from the original. So your guests and households will still be delighted with your culinary success, happy to eat the legendary sauce you have prepared, with which any dish gets exquisite taste.
Sauce Demiglas is the calling card of French cuisine. If you value it, then you will have to learn how to cook this sauce according to the classic recipe. However, there are more simple options for making sauce. In this case, its preparation will take no more than a half to two hours, and the result will certainly please.