Demi-Glace Or Semi-Demi-Glace (Simple Reduction And 2 Cheats)

1. 1

   In a large saucepan, bring stock to a boil.

2. 2

   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).

3. 3

   It has reduced to demi-glace if it thoroughly coats the back of the spoon.

4. 4

   *It's not as good as the homemade stock, but a good quality canned beef consomme can be used as a shortcut substitution. Reduce by half in the same way.

5. 5

   **In a real pinch 2 teaspoons beef base can be dissolved in 2 tablespoons red wine as a substitute for demi-glace.

* Per serving · 4 servings · Values may vary.

No additional tips available.