Demi-Glace
Dan
This recipe offers a simplified take on traditional demi-glace, providing a versatile base for pan sauces or a flavorful substitute for broth or stock. This recipe is from Public Domain Recipes.
1 qt (32 oz, 946mL) low-sodium broth or stock
1 1/4 oz (7g) packet unflavored, unsweetened gelatin
1 teaspoon (5mL) tomato paste
1 teaspoon (5mL) low-sodium soy sauce
1/2 teaspoon onion powder
Put the tomato paste in a large pot, then turn the heat on medium
Spread the paste around the bottom of the pot and stir until it just barely starts to brown
Deglaze with the broth
Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
Freeze in ice cub trays