Dömi Glas Sauce Recipe
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!
Ingredients:
For: 8 People
Prep: 30 Min
Cook: 120 Min
| Ingredients for Foundation Preparation: | |||
| Bone Marrow Calf Shin Or Shin (Huge Shredded) | 2 Kg. | ||
| Dry Onion (Medium size) | 1 Qty | ||
| Carrot | 1 Qty | ||
| Bay Leaf (Dried) | 2 Qty | ||
| Salt | 1 Tsp (large) | ||
| Grain Black Pepper | 10 Qty | ||
| Ingredients for Sauce: | |||
| Flour | 1 1/3 Cup | ||
| Water | 6 Cup | ||
| Granulated Sugar | 1 Tsp | ||
| Fine Salt | 1 Tsp (large) | ||
| Apple Cider Vinegar | 1 Half Cup | ||
| Tomato Paste | 1 Tbsp | ||
| Hot Pepper Sauce | 1 Tsp (large) | ||
Steps:
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Divide the marrow soup veal bones into 3-4 cm thick pieces in rows at the butcher shop.
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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.
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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.
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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.
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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.
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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.
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If the bones you take to cook by checking from time to time get juiced, you can add enough hot water to cover them.
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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!
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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.
15 Min
