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Demi-glace infographic and tutorial

The Perfect Demi-Glace (Gelatin Method)

Keegan Manton
An Easy Alternative To Roasting Bones and Homemade Stock
Course Main Course
Cuisine French
Servings 165 ml
Calories 120 kcal

Equipment

  • Stock Pot

Ingredients
  

  • 1000 ml Stock Chicken or Beef
  • 7 g Gelatin Powdered, unflavoured
  • 1 tbsp MSG Optional
  • 1 tbsp Tomato Paste

Instructions
 

  • Preheat a stock pot (or a large, high walled saucepan) over medium heat. You should use a heavy pot for this to retain the heat and encourage as much evaporation as possible.
  • Add the tomato paste to the pot and quickly begin moving it so that it doesn't burn. Keep moving it around until it turns a deep brown.
  • Add the liquid stock, gelatin and MSG (optional) to the pot and make sure that there is no tomato paste stuck to the bottom.
  • Simmer for 4-6 hours with the lid off, or until the liquid is reduced to 1/6 the original volume (166ml). Marking a wooden spoon at the initial height is an excellent way to keep track of the progress.
  • Once it has fully reduced, let it cool slightly so you don't hurt yourself, and then pour it into your desired container. We recommend ice cube trays for handy portion sized amounts.

Notes

Where possible, low sodium stock should be used as the reduction process will concentrate any salt that is already in the stock.
There is purposefully no seasoning in this recipe as it is preferred that you season your demi-glace when it is used in a dish.
Multiplying the ratios to match your largest stock pot will work perfectly fine and is a great way to stock up on demi-glace for those important events like Christmas and Thanksgiving. 
Keyword demi-glace, sauces