Démi glace (demi glace), one of the traditional sauces of French cuisine, is a very rich broth-based sauce. Although it takes a long time to make, you can prepare it by increasing the amount of material and store it in the refrigerator for later uses. This sauce is a great flavor to accompany your whole meat and chicken dishes. Enjoy your meal!
Divide the marrow soup veal bones into 3-4 cm thick pieces in rows at the butcher shop.
Wash the bones you bought with a few waters and leave them in enough water to cover them for 1 night or at least 2-3 hours, drain and wash.
Bake the bones you bought in a wide glass baking dish, not overlapping, in a preheated oven at 200 degrees, turning them upside down from time to time until their colors change.
Take it out, sprinkle with 1 cup of flour, turn it upside down and return it to the oven and bake for another 10 minutes.
Take the baked bones in a large saucepan and add the onion cut into 4, coarsely chopped carrot, bay leaves and black peppercorns and 5-6 glasses of water. Rinse the fried parts remaining at the bottom of the baking dish with 1 glass of hot water and add to the pot.
When the bones come to a boil, reduce the heat and cook with the lid half open and boil for at least 6 hours. Remove the foam that accumulates on the boiling bones with the occasional ladle. Thus, you will get a clear and bright sauce.
If the bones you take to cook by checking from time to time get juiced, you can add enough hot water to cover them.
At the end of the cooking time, strain the bone broth with a wire strainer. Take 1 ladle of this bone broth into a bowl, add the tomato paste and whisk. Add the tomato paste mixture, vinegar, salt and sugar to the sauce, rattling slightly on low heat. Remove from fire when it thickens. Serve by pouring over meat or chicken grills. Bon Appetit!
Note: You can use this sauce in meat dishes while it is fresh and hot, or you can store it in a jar for 1-2 weeks in the refrigerator and up to 3 months in the freezer. If you wish, you can freeze this sauce in ice trays and use it in your soups or other dishes as a flavoring.
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Bone Marrow Calf Shin Or Shin:
Beef shank with marrow is rich in collagen, amino acids, and minerals. It supports joint health, boosts immunity, and enhances skin elasticity. Simmering it for a long time in soups or stews transfers its flavor and nutritional value. Pairs perfectly with root vegetables (carrots, celery, onions) and spices (bay leaf, thyme).
Dry Onion:
Dry onion is a kitchen staple and a powerful antioxidant source. Its quercetin content helps protect the body against free radicals, reduces inflammation, and may support heart health. Rich in Vitamins C and B6, and manganese, it strengthens the immune system. Its prebiotic fibers contribute to digestive health. It is widely used in dishes ranging from meat dishes to vegetable sautés, pilafs, and soups. It pairs perfectly with garlic, tomatoes, peppers, and red meat.
Carrot:
Carrots are renowned for their rich beta-carotene, which the body converts into Vitamin A, crucial for eye health (especially night vision) and skin regeneration. Their high fiber content aids digestion and promotes satiety. Potent antioxidants also protect cells. To maximize the absorption of their beneficial compounds, carrots are best consumed with healthy fats like olive oil. Versatile in both sweet and savory dishes, they pair wonderfully with fruits like apple, orange, and ginger, or in meat dishes.
Bay Leaf:
Bay Leaf is a potent spice that can aid digestion, helping to reduce gas and bloating. Rich in antioxidants and anti-inflammatory compounds, it contributes to overall well-being. It's widely used in soups, stews, meat dishes, and legumes to add aromatic depth. It pairs exceptionally well with tomatoes, garlic, and thyme. While enhancing the dish's flavor, it leaves subtle bitter and woody notes.
Salt:
Salt is an essential mineral that adds unique flavor to dishes and serves as a natural preservative. It provides vital electrolyte balance for the body's water regulation, nerve, and muscle functions. It pairs perfectly with spices, herbs, and oils, enriching the taste of every meal. An indispensable part of every table.
Grain Black Pepper:
Whole black peppercorns, thanks to their main component piperine, enhance the bioavailability of nutrients (e.g., curcumin) and aid digestion, acting as a potent antioxidant. They are also known for their anti-inflammatory effects and may help boost metabolism. They achieve unique flavor harmony with various dishes, including red meat, poultry, fish, vegetable meals, soups, salads, and even some fruit platters. A versatile spice in the kitchen.
Flour:
Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.
Water:
Water is the foundation of life and indispensable for bodily functions. Its main roles include transporting nutrients and oxygen to cells, eliminating metabolic waste through the kidneys, and regulating body temperature. It is essential for joint health, organ protection, and maintaining cellular functions. Dehydration leads to low energy and kidney issues. When consumed with fibrous fruits and vegetables, water aids digestion. It forms a good combination with mineral water or herbal teas for electrolyte balance.
Apple Cider Vinegar:
Apple cider vinegar, a fermented food rich in probiotics and beneficial acids, supports gut health by stimulating digestive enzymes. It can help regulate post-meal blood sugar levels and offers natural antiseptic benefits. Excellent as a salad dressing, a flavor enhancer in marinades or pickles, or diluted with water and honey for consumption.
Tomato Paste:
Tomato Paste is a concentrated source of lycopene, a potent antioxidant whose bioavailability increases when heated. This property supports heart health and may help reduce the risk of certain cancers, particularly prostate cancer. It also contains Vitamin K and potassium. Its absorption is enhanced when consumed with olive oil. It pairs perfectly with onions, garlic, red meat, and legumes, adding depth and umami to dishes.
Hot Pepper Sauce:
Hot Pepper Paste is an intense flavor derived from ripe hot peppers. Thanks to its capsaicin content, it accelerates metabolism and offers mild pain-relieving and anti-inflammatory potential. Rich in antioxidants like Vitamins C and A, it supports the immune system. It pairs wonderfully with red meat, chicken, legume dishes, and soups, adding a characteristic heat and deep aroma to recipes.
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