Any SERIOUS Cook Needs to Master This

Video Description

Demi-Glace is a flavorful brown sauce to enrich other elegant sauces, add to soups and stews, or spoon over pork chops, duck breast, and other roasted meats. Use this easy-to-follow recipe to learn how to make this classic French sauce at home. → Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/demi-glace/ MY EQUIPMENT: 30 QT Pot: https://amzn.to/3DcDwIt CUTTING BOARD: https://amzn.to/46uq1OR HALF SHEET PAN: https://amzn.to/3AbGnjr SHEET PAN RACK: https://amzn.to/3YvSeCR PARCHMENT PAPER: https://amzn.to/3Yuu8bA CARBON STEEL PAN: https://amzn.to/4cevScr NON-STICK PAN: https://amzn.to/3ysy2XX STAINLESS PAN: https://amzn.to/3WO1dho CHEF KNIFE: https://amzn.to/3SydDHG DIGITAL SCALE: https://amzn.to/3YOCUld MANDOLIN SLICER: https://amzn.to/4d8AW3k CHINOIS: https://amzn.to/49CmoaY INSTANT READ THERMOMETER: https://www.thermoworks.com/?tw=chefbillyparisi *These are affiliate links that allow me to earn from qualifying purchases* → Ingredients Veal Stock: • 16 pounds veal bones • 4 roughly chopped yellow onions, weighing a total of 1 pound • 4 roughly chopped ribs of celery, weighing a total of 8 ounces • 4 peeled or unpeeled roughly chopped carrots, weight a total of 8 ounces • 12 ounces tomato paste • 3 cups dry red wine • 4 to 6 sprigs of thyme • 4 to 6 parsley stems • 15 to 18 peppercorns • 3 to 4 garlic cloves Espagnole Sauce: • 2 tablespoons unsalted butter • 2 roughly chopped yellow onions, weighing a total of 8 ounces • 2 roughly chopped ribs of celery, weighing a total of 4 ounces • 2 peeled or unpeeled roughly chopped carrots, weight a total of 4 ounces • 4 ounces tomato paste • 6 quarts veal stock or beef stock • 4 to 6 sprigs of thyme • 4 to 6 parsley stems • 15 to 18 peppercorns • 3 to 4 garlic cloves • 2 sticks unsalted butter, or 8 ounces • 8 ounces all-purpose or bread flour, or 1 ½ cups Demi-Glace: • 4 quarts espagnole sauce • 4 quarts veal stock or beef stock • 4 to 6 sprigs of thyme • 4 to 6 parsley stems • 15 to 18 peppercorns • 3 to 4 garlic cloves Watch more recipe videos: Sous Vide Steak: https://youtu.be/maZ6veJsNOA Beef Stock: https://youtu.be/qLQRfap9sWk → Follow Me On: • My Website: https://billyparisi.com • Instagram: https://www.instagram.com/chefbillyparisi • Facebook: https://www.facebook.com/chefbillyparisi • Pinterest: https://www.pinterest.com/chefbillyparisi • LinkedIn: https://www.linkedin.com/in/billyparisi Classical culinary expertise meets home cooking! I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience. Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece. Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment. Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!