Demi Glaze. Stocks, Sauces and Gravies, Oh my!
I’ve just added something new to the store that I’m so excited to share with you – demi glaze! What the heck is demi glaze and why should you be excited too? Because demi glaze is delicious! It’s great to have on hand, there are so many ways to use it. Demi glaze adds intensity and depth to your food.
We call it demi glaze, but technically what I’ve cooked up for you is something called a Glace de Veau. Glace de veau is a classic French sauce made by reducing veal stock with aromatics and some sort of alcohol (usually red wine or a fortified wine such as port or sherry). The stock is reduced (and reduced and reduced and reduced) until it’s approximately 1/10thits original volume, resulting in a thick, sticky, super flavourful sauce. No thickeners are used, it’s simply cooked for hours (and hours and hours and hours). It takes about 3-4 days to make a proper glace du veau, including the time it takes to make veal stock. Glace du veau is a baseline for most meat dishes in fine cooking. Due to its intense flavor, you generally only need to use 1-2 tablespoons per person when using it as a sauce. It’s a taste and texture experience you will never forget!
Demi glaze is another classic French sauce. By definition, it’s made by combining equal parts beef stock and something called sauce espagnole and then reducing that by half. Espagnole is a French “mother sauce” made by thickening a dark stock with a dark roux. It’s very flavorful but less expensive to make than a glace de veau because it’s made with a thickener and not as reduced.
The terms glace du veau and demi glaze are often used interchangeably. At Preserved, we refer to our sauces as demi glaze as we find this term to be common and much more approachable than glace du veau, but now you know that all of our demi glazes are technically a glace du veau that I’ve created from scratch (yes, I even roast the veal bones and make the stock myself)! Sometimes we even reduce that further (haha, see what I did there?) and refer to these sauces simply as demi.
There are lots of ways to use demi glaze, including but not limited to:
Sauce for: roasts, steak, chicken, pork chops
Add depth to: soups, stews, gravies and other sauces
A substitution for gravy: gives a richer more in-depth flavour to your starches- fries, poutine, mashed potatoes, risottos, even biscuits and breads!
Keep a package of demi on hand at home to add intensity to your home cooked dishes, or let Preserved do the cooking for you. If you’re looking to try a demi, I recommend the following combinations from Preserved’s online store:
Roast Pork Loin with Blackberry Balsamic Demi
Stuffed Chicken Breast with Roasted Garlic Demi
Smoked Boneless Short Ribs with Red Wine Demi
Our veal bones come from my favorite meat supplier, Pre Pak Meats of Calgary. Pre Pak keeps Calgary supplied with local meat is and is the largest family-run meat supplier in Alberta. They know their stuff, and they know where their stuff comes from!
Some more helpful sauce terms for the budding foodie:
Jus – generally refers to the liquid left over after making a roast. This liquid is sometimes slightly reduced, but is usually quite thin.
Gravy – the definition of gravy changes depending on where you are in the world, but it is most often understood to be a thick, meaty sauce served with a roast. It’s typically made by adding stock to roast drippings, then thickened (usually with a roux or cornstarch). The classic French term for this is “jus lie” – a thickened jus.
Sauces, stocks and gravies, oh my!