Demi-Glace Substitute
If you can't find true demi glace, give this substitute a try.
Servings: 1 cup
Equipment
- Sauce pan
Ingredients
- 2 cups good quality beef stock
- 1 teaspoon unflavored gelatin
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce or Worcestershire
- 1 small shallot minced
- 1 teaspoon butter for finishing
Instructions
Bloom the Gelatin
- Sprinkle the gelatin over 2 tablespoons of the cold stock in a small bowl. Let it sit for 5 minutes, undisturbed — this is what lets it dissolve smoothly later rather than clumping.
Build the Flavor Base
- In a small saucepan, sauté the shallot in a little oil until soft, about 2–3 minutes.
Cook the Tomato Paste
- Add it and cook until it darkens slightly, 1–2 minutes. This step matters — raw tomato paste tastes sharp and acidic; cooking it in the fat mellows it toward something closer to real depth.
Reduce the Stock
- Add the remaining stock and the soy sauce. Simmer until reduced by about half, roughly 15–20 minutes.
Add the Gelatin
- Stir in the bloomed gelatin until fully dissolved into the hot liquid.
Finish with Butter
- Remove from heat and swirl in the butter until melted and glossy.
Adjust Salt
- Taste and add gradually — reduction concentrates salt quickly, so go easy.