Add homemade demi glaze to your gravies for a restaurant-quality dish.
A demi glaze, also called demi glace, is the secret weapon chefs have in their arsenal for making highly flavored sauces and gravies. It adds more flavor to gravies and sauces than stock alone since it is a concentrated version of stock. A demi glaze is a reduction sauce prepared by reducing stock down to one-half the original volume. Many home cooks elect to use packaged demi glazes to save time, but a homemade version is not difficult.
Instructions
1. Bring the stock to a boil over high heat in the saucepan.
2. Whisk together the cornstarch and water and add to the boiling stock.
3. Boil the stock for one minute.
4. Lower the heat to medium-low so the stock simmers.
5. Cook the stock until it has reduced to two cups and evenly coats the back of a spoon.
6. Use the demi glaze on its own as a sauce, or replace stock in gravy or sauce recipes with an equal amount of demi glaze for a more concentrated flavor. Use less of the sauce or gravy made with demi glaze than you would of the sauce if you used only stock. Refrigerate for up to one week or freeze for up to one month.
Tags: demi glaze