Make the richest velvetiest gravy ever
To the French chef, there is nothing that can substitute demi-glace. Often just referred to as “demi”, this sauce base is part of the traditional French methods made famous by Auguste Escoffier. Demi glace is one of those crazy things that you can really only make as a chef in a kitchen. It’s an all day affair, the basic process of which starts with baking veal bones. These bones are than boiled for a number of hours (water added as necessary) which extracts not only copious amounts of beefy flavor, but also a good amount of gelatin, making for a thick sauce. In addition, root vegetables – onions, carrots – and a bouquet garni (herb bundle usually with thyme an maybe rosemary) might be floated. This is allowed to cool and the fat is skimmed off.
To this already delicious concoction is added a roux and possibly some tomato paste and it is reduced further.
The end result is a shimmery, deep, complex, integrated flavor concoction with a wonderful mouthfeel. This can be the base of other sauces (such as bordelaise) or served on its own.
But, as I said, this is a major pain for the home chef – especially one who has a job. Fortunately, there are a few companies that pre-make it. Not all are good. We have found that More Than Gourmet makes a pretty good classic demi – and they also make non-veal versions, including a chicken, a seafood, and a veggie glace – but more relevant this time of year: turkey.
So, we cheat on our gravy – go ahead – just add some of this to stock, or even water, thicken it up with a roux (flour + butter or turkey fat), and serve. It’s rich, velvety and delicious.
