Demi-glace

Name: Demi-glace
Cuisine: French
Ingredients: 1 qt (32 oz, 946mL) **low-sodium** broth or stock (I prefer Pacific Foods); 1 1/4 oz (7g) packet **unflavored, unsweetened** gelatin; 1 teaspoon (5mL) tomato paste; 1 teaspoon (5mL) **low-sodium** soy sauce; 1/2 teaspoon onion powder (_very_ optional)

saucebasicfrench

Ingredients

1 qt (32 oz, 946mL) **low-sodium** broth or stock (I prefer Pacific Foods)Buy
1 1/4 oz (7g) packet **unflavored, unsweetened** gelatinBuy
1 teaspoon (5mL) tomato pasteBuy
1 teaspoon (5mL) **low-sodium** soy sauceBuy
1/2 teaspoon onion powder (_very_ optional)Buy

Directions

Put the tomato paste in a large pot, _then_ turn the heat on medium

Spread the paste around the bottom of the pot and stir until it just barely starts to brown

Deglaze with the broth

Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume

Freeze in ice cub trays

Demi-glace

Ingredients

Directions

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