Google+ Followers

Friday, April 4, 2014

D is for Demi-glaze

Hey Everyone. Today is D- day. As promised, I am passing along the recipe for a quick demi-glaze. Don't let the name scare you. It sounds all French and difficult. It's not. It's really SIMPLE. But makes a world of difference in cooking. Make this ahead of time and freeze it. Here's a cool tip: to freeze, pour demi-glaze into an ice cube tray to consolidate space. Then whenever you need it, just pop them out and they are already done!

3 quarts of strong beef or veal stock
1 onion peeled and cut in half
1 carrot peeled and roughly chopped
3 stalks of celery roughly chopped
6 ounces of tomato paste

Bring the stock vegetables and tomato to a boil.  Reduce the sauce to a heavy simmer and reduce by 2/3. That's it!! TGIF- hope you all have a good day.


  1. That is a really good idea about the ice try. I bet this way it thaws quicker too.

    Brandon Ax: Writer's Storm

  2. Thanks for the recipe. And I love the tip of freezing it in an ice cube tray. Who knew?

    1. Thank you so much Miss Laura. I hope that tip helps you save time when you prepare the demi-glaze.

  3. Great! I can modify this to work and it's a whole lot easier than what I have been doing. Great recipes. Keep em coming.

    1. I'm so happy you are enjoying them!