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Jul 6, 2010 08:36 PM

How to use frozen veal demi-glace?

About 3 months ago I spent about 36 hours making veal demi-glace. I reduced it down to a small volume, and when it was done and refrigerated, it had the texture of quince jelly. I cut it into about tablespoon-size chunks and froze it.

Now I need help understanding how to use these. Recipes involving demi-glace get me extremely confused, because they are frequently calling for a store-bought product which I think is even more reduced than what I have. Either that, or I am not sure if they are referring to reconstituted stock, since the volumes called for sometimes seem way too high.

Here is what I tried so far:

I sauteed some minced onion, green garlic and fresh thyme in olive oil. Then I doused the pan with some vermouth and let it reduce down to a glaze. Next I added three of the frozen veal demi-glace chunks and about 1 cup of chicken broth. I let this reduce down to about a third of a cup, then stirred in about a tablespoon of butter, and served over grilled steak. This was excellent, and had an unctuous texture and rich, savory flavor that lingered on the palate long after the meal was completed.

I still don't know if this invented sauce has anything like the thickness or consistency of sauces that are usually made with demi-glace, and am absolutely at a loss to come up with anything else to do with it besides a very simple variation of what I've already tried.

Any thoughts are greatly appreciated.

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  1. You could use it in making a sauce for pasta...with beef chunks, tomatoes and garlic; add your demi, some red wine and a little butter at the end. I'd use it over pasta sheets.

    1. I think you did exactly the right thing- making sauces is really a subjective art- there are characteristics like nappe and sheen that are true hallmarks of a professional finished sauce, but taste is really number one! When looking at/for recipes, use "veal glace" rather than demi-glace- once you've reduced to the paste level, there's nothing "demi" (which translates as "half") about your glace!
      Your "quince paste" texture is pretty close to most of the commercial products I've used. If you have an "ice-cube" of glace- it should make about 2 cups of rich prepared sauce or about 2 quarts of soup broth.