I learned how to make demi-glacé from the legend Anthony Bourdain. I followed his wonderfully written step-by-step instructions in his Les Halles Cookbook, and the results were excellent.
Demi-glace is one of the foundations of classic French cooking. Made by slowly reducing rich brown stock until its flavors become deeply concentrated, it adds remarkable depth, richness, and body to sauces, stews, braises, and even soups. Just a spoonful can transform an ordinary pan sauce into something that tastes like it came from a fine restaurant.
Continue reading “Demi-Glacé: The Workhorse of the French Kitchen.”
