How to Make Demiglace Sauce at Home
Demiglace is a sauce made from the reduction of red wine, vinegar, and stock. It is a classic French sauce that was originally used to glaze meats during roasting. The name "demiglace" comes from the French words "de" meaning "half" and "glace" meaning "ice," which refers to the fact that the sauce was once made by freezing the reduction overnight and then scraping off the frozen particles to create a smooth, concentrated sauce.
Demiglace is a rich, savory sauce with a deep red color and a slightly sweet flavor. It is often used as a finishing sauce for roasted meats, such as beef or lamb, and can also be used as a base for other sauces or gravies. To make demiglace, you will need red wine, vinegar, stock, and some aromatics like onions, carrots, and celery. The ingredients are simmered together until they have reduced and thickened, then strained to remove any solids. The resulting sauce is then seasoned with salt and pepper to taste.
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