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Some applications will mess up with these, and since they are also used in the <title>, &em; won't work either. So -- is a good solution to this. Co-authored-by: Spenser Truex <truex@equwal.com> Co-authored-by: Luke Smith <luke@lukesmith.xyz>
28 lines
1.1 KiB
Markdown
28 lines
1.1 KiB
Markdown
# Demi-glace
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This is a take on a traditional demi-glace without needing to buy an astronomically large amount of veal bones. Use this as your main base for pan sauces, an extra flavor bomb, or a replacement for recipes that call for broth or stock.
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These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes.
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## Ingredients
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- 1 qt (32 oz, 946mL) **low-sodium** broth or stock (I prefer Pacific Foods)
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- 1 1/4 oz (7g) packet **unflavored, unsweetened** gelatin
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- 1 teaspoon (5mL) tomato paste
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- 1 teaspoon (5mL) **low-sodium** soy sauce
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- 1/2 teaspoon onion powder (_very_ optional)
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## Directions
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1. Put the tomato paste in a large pot, _then_ turn the heat on medium
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2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown
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3. Deglaze with the broth
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4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
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5. Freeze in ice cub trays
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## Contribution
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Dan - ETH `0xC86468549c180A296384aAC2F76c8F581691Bc1b`
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;tags: sauce basic french
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