Demiglas sauce

Demiglas sauce belongs to the national dishes of France and is rightfully considered a classic of world gastronomy. It is no coincidence that demiglas or demi glas are called legendary sauce. French chefs began experimenting with sauce recipes back in the Middle Ages. Since then, almost every sauce of French cuisine has become not just popular, but ranked among the masterpieces of world cooking. Take, at least the famous béchamel, velute or espanyol sauces, which are considered the basis of all French cooking. To this list, you can safely include demiglas sauce, the original name of which sounds like demi-glace, which, when translated literally, means "half ice. "

Demi glas sauce is classified as meat species, this is primarily due to the composition of the product. At the heart of the demiglas sauce is a cool meat broth that is boiled from beef bones. Demiglas sauce began to be ranked among the cohort of sauce classics thanks to the famous 19th-century cook and gourmet Antonen Karem. It was in the XIX century that forgotten traditions and culinary recipes of sauces began to be remembered and revived, because for almost two centuries European culinary experts preferred unprecedented Asian spices and spices. However, having experimented with exotic tastes, the chefs decided to turn to the origins.

The 19th century gave world cooking a lot, because at that time the famous sauces of French, Italian, English and German cuisine received a second life, and the taste and aroma of some of them even sounded in a new way. Mr. Karem ranked demiglas among the eight, so-called "mother" sauces, on the basis of which other products are made. However, the demi voice sauce itself is a derivative and traces its history to the classic meat brown espanyol sauce. We can say that demiglas is based on espanyol sauce, the recipe and method of preparation of which has been slightly changed.

Demiglas sauce is made from meat broth, to which vegetables are added, as well as spices and spices. Usually, demiglas sauce is made with bulb onions, celery, carrots, parsley greens and tomatoes. Brown rich meat stock plays the first fiddle in the recipe for demiglas sauce. That is why it is worth especially carefully selecting meat for demiglas sauce. Beef or calf shins are usually used, the more attractive the meat broth will be, the more refined and brighter the taste of the demiglas sauce will be. One liter of demiglas broth is obtained from three liters of water and a kilogram of initial ingredients.

To prepare demiglas sauce, you first need to prepare meat ingredients. Rinse the meat and separate the flesh from the bones. The bones should be chopped and boarded up in an oven. It is better to cut vegetables and herbs into large pieces and fry with the addition of spices and spices. Do not rush to wash the baking sheet on which the meat bones were baked, with the help of a glass of water you can collect valuable meat juice, which should be mixed with vegetable mass. Pieces of meat also need to be baked in the oven and the resulting fat and meat juice collected in a separate container. At the final stage, all ingredients are mixed with each other and boiled.

The process of making demiglas sauce takes about 12 hours. This is a painstaking and diligent process that real connoisseurs or pros can do. Nowadays, you can buy ready-made demiglas sauce, produced industrially. This kind of product tastes good, but can never match the fresh homemade and freshly cooked classic French-style demiglas meat sauce.