Demiglas is a rich dark sauce traditional for French the kitchen. It is prepared on the basis of espaniol sauce – the base French sauce – and beef or chicken broth with spices. The whole cooking process is not complicated, but takes a lot of time, so get ready, stand at the stove for a long time, cook and evaporate. But in order to facilitate your work, you can cook the broth in advance and Espanyol sauce. Ready demiglass you can easily distinguish by its deep color, aroma, texture and gloss. Classic Demiglas Sauce often used as a base for other sauces. When serving pour meat and vegetables on the table. Nutrition value of one serving: (total 
Calories 43, total fat 1 g, saturated fat g, proteins 2 g., carbohydrates 6 g., fiber g., cholesterol mg., sodium mg., sugar г. 
Time: 50 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tsp dried thyme
- 3 to 4 fresh parsley stalks
- 7 – 8 peppercorns black pepper
- 2 tbsp. brown sauce (espaniol sauce)
- 2 tbsp. beef broth
- 1 bay leaf
Recipes with similar ingredients: broth, black pepper, bay leaf, garni bouquet, thyme
Recipe preparation:
- Wrap thyme, stalks of parsley and peppercorns in a piece gauze. Tie it with kitchen thread to make a small pouch. Leave about 30 cm of thread so that you can tie the other end to one of the pan handles and then easily reach pouch.
- In a pan with a thick bottom, mix brown sauce and beef bouillon. Bring to a boil over moderate heat, then reduce fire and simmer at a slow boil.
- Add a bag of spices, tying the thread to the handle of the pan, and evaporate the liquid for 45 minutes, or until the entire volume is halved. Remove the pan from the stove and remove pouch.
- Gently strain the demiglass through a metal sieve, covered with a piece of gauze. Salt to taste and serve or use in cooking other dishes.
Culinary advice
You can make demiglas on chicken stock instead beef. In fact, the original demiglass, which was called demi espaniol, prepared using white broth (from veal or chicken) instead of brown.
