The real demi-glace, explained by a French chef: SAUCE vs. BASE
Chef Vivien
@chefvivienengAbout
Hi, I'm Vivien Lebecq, French chef and a true Gascon like d'Artagnan! I started cooking in a restaurant's kitchen at the age of 16. Then got diploma of famous culinary school in the South-west of France in Armagnac region. Since that time I've been working in various restaurants and cooking schools in France, Spain, Russia and Ukraine, including a 1-star Michelin 'A la belle Gasconne'. My passion is winemaking and wine-pairing. There are lots of mythes around French cuisine. I propose you to discover at this channel some basic recipes and iconic dishes. I let you decide if it is difficult to cook 'like a French chef'. Always waiting for your comments under my videos. Will be happy to discuss π
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Video Description
In this video, you'll discover that there are two different definitions of demi-glace in French cuisine. You'll understand why it's impossible to make demi-glace sauce without first preparing another sauce β and what most recipes leave out. π₯£ STEP 1: Ingredients for Brown Veal Stock βοΈ 2 kg veal bones. Optionally: veal hoof, pork skin βοΈ 2 carrots βοΈ 2 onions βοΈ 2 tomatoes βοΈ 1 tbsp tomato paste βοΈ Herb bundle: leek, bay leaf, thyme, parsley stems βοΈ Cery stalk βοΈ Whole cloves βοΈ 3 garlic cloves βοΈ Black peppercorns βοΈ Approx. 4 L water (135 fl oz) βοΈ Ice π STEP 2: Ingredients for Espagnole Sauce βοΈ 1 L brown veal stock (33.8 fl oz) βοΈ For roux: 40 g flour (1.4 oz), 40 g butter (1.4 oz) βοΈ 1 carrot βοΈ 1 onion βοΈ 40 g tomato paste (1.4 oz) βοΈ 200 g tomatoes (7 oz) βοΈ 80 g bacon (2.8 oz) βοΈ Herb bundle: leek, bay leaf, thyme, parsley stems βοΈ 1 garlic clove βοΈ Celery stalk βοΈ Optional: 1/2 glass of Madeira wine βοΈ 2 tbsp sunflower oil π€ STEP 3: Ingredients for Demi-Glace Sauce βοΈ Espagnole sauce βοΈ 20 g butter (0.7 oz) βοΈ Salt and black pepper (to taste) β³ TIMESTAMPS: 0:00 β What is demi-glace? 0:53 β Brown veal stock 12:11 β Demi-glace base 14:08 β Espagnole sauce 19:30 β Back to the demi-glace base 23:28 β Demi-glace sauce 27:41 β Summary: Brown veal stock vs. demi-glace base vs. Espagnole sauce vs. demi-glace sauce π Subscribe to the channel, share my videos with your friends, and letβs chat in the comments! π Subscribe here π https://youtube.com/@chefvivienENG Already subscribed? Hit the bell π to be the first to know when a new recipe drops! #ChefVivien #FrenchCuisine #Sauces
Stock Your Kitchen: Demi-GlacΓ© Essentials
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