based.cooking/content/demi-glace.md

title	date	tags	author
Demi-glace	2021-03-29	sauce basic french	dan

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.

These are the basic proportions -- multiply as needed. I typically multiply by six to give me several weeks worth of demi-glace ice cubes.

Ingredients

• 1 qt (32 oz, 946mL) low-sodium broth or stock (I prefer Pacific Foods)
• 1 1/4 oz (7g) packet unflavored, unsweetened gelatin
• 1 teaspoon (5mL) tomato paste
• 1 teaspoon (5mL) low-sodium soy sauce
• 1/2 teaspoon onion powder (very optional)

Directions

1. Put the tomato paste in a large pot, then turn the heat on medium
2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown
3. Deglaze with the broth
4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
5. Freeze in ice cub trays