Demi Glace The King of All Sauces | Chef Jean-Pierre

Homemade Demi-Glace

Demi-Glace Recipe: Part 1 - Veal Stock and the Reduction

Demi Glace is great for the base of many different sauces from simple Red Wine Sauces to Bordelais. Demi Glace can also be stored in the fridge or freezer for future use. [Recipe] - 1 Onion - 2 Carrots - 3 Celery Ribs - 4 Garlic Cloves - Half Stick of Butter - 1/4 Cup of Flour - 4 Cups of Veal or Beef Stock - Bay Lead - Fresh Rosemary & Thyme - Place Onion, Carrots, Celery & Garlic into a SaucePot and season with Salt & Pepper and cook on Med Heat for 10min. - Add in Butter and cook for another

How to Make Demi-Glace Sauce?

Make Delicious Demi Glace from Deboned Turkey

Demi Glace Part 2 - How to Use, Portion & Store Demi-Glace

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

Exploring French sauces and the importance of the demi-glace (plus my secret recipe)