The real demi-glace, explained by a French chef: SAUCE vs. BASE скачать в хорошем качестве

The real demi-glace, explained by a French chef: SAUCE vs. BASE

In this video, you'll discover that there are two different definitions of demi-glace in French cuisine. You'll understand why it's impossible to make demi-glace sauce without first preparing another sauce — and what most recipes leave out. 🥣 STEP 1: Ingredients for Brown Veal Stock ✔️ 2 kg veal bones. Optionally: veal hoof, pork skin ✔️ 2 carrots ✔️ 2 onions ✔️ 2 tomatoes ✔️ 1 tbsp tomato paste ✔️ Herb bundle: leek, bay leaf, thyme, parsley stems ✔️ Cery stalk ✔️ Whole cloves ✔️ 3 garlic cloves ✔️ Black peppercorns ✔️ Approx. 4 L water (135 fl oz) ✔️ Ice 🍅 STEP 2: Ingredients for Espagnole Sauce ✔️ 1 L brown veal stock (33.8 fl oz) ✔️ For roux: 40 g flour (1.4 oz), 40 g butter (1.4 oz) ✔️ 1 carrot ✔️ 1 onion ✔️ 40 g tomato paste (1.4 oz) ✔️ 200 g tomatoes (7 oz) ✔️ 80 g bacon (2.8 oz) ✔️ Herb bundle: leek, bay leaf, thyme, parsley stems ✔️ 1 garlic clove ✔️ Celery stalk ✔️ Optional: 1/2 glass of Madeira wine ✔️ 2 tbsp sunflower oil 🟤 STEP 3: Ingredients for Demi-Glace Sauce ✔️ Espagnole sauce ✔️ 20 g butter (0.7 oz) ✔️ Salt and black pepper (to taste) ⏳ TIMESTAMPS: 0:00 – What is demi-glace? 0:53 – Brown veal stock 12:11 – Demi-glace base 14:08 – Espagnole sauce 19:30 – Back to the demi-glace base 23:28 – Demi-glace sauce 27:41 – Summary: Brown veal stock vs. demi-glace base vs. Espagnole sauce vs. demi-glace sauce 🙂 Subscribe to the channel, share my videos with your friends, and let’s chat in the comments! 🔗 Subscribe here 👉    / @chefvivieneng   Already subscribed? Hit the bell 🔔 to be the first to know when a new recipe drops! #ChefVivien #FrenchCuisine #Sauces