Demi-glace
 A pork chop with brussels sprouts, a sweet potato purée, and a mushroom demi-glace | |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | beef or chicken stock |
| Variations | demi-glace au bœuf, demi-glace au poulet |
Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine.[1]
Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.
Preparation
The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have refined the method of French cooking, as well as codified many standard French recipes. Although many recipes for demi-glace give the preparation for the espagnole first, followed by the recipe for the brown stock, preparation should actually proceed in the reverse since the brown stock is itself a necessary ingredient of the sauce espagnole.[citation needed]
A basic brown stock should be prepared, and when completed, left on the heat to remain very warm. At this point, the espagnole can be prepared using half the brown stock, and when it is finished, the remaining brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen.[citation needed]
전통적인 데미글레이스를 만드는 데 수반되는 상당한 노력 때문에, 요리사들은 보통 단순한 송아지 주식의 주스 리에를 대체하거나 시뮬레이션 버전을 만들려고 하는데, 미국의 요리책 작가 줄리아 차일드는 이것을 "세미 드미글레이스"(즉, 산 에스파굴 소스)라고 불렀다.[2][3] 하지만, 오늘날에도 프랑스 오트 요리를 준비하는 많은 요리사들은 그들 자신의 부엌에 준비된 데미 글레이스를 사용한다. 전문 주방에서 주로 사용할 수 있는 농축액과 혼합물은 소스를 준비하는 데 수반되는 노동을 피하는 또 다른 방법이다.
참고 항목
참조
- ^ Escoffier, A. (Auguste); Escoffier, A. (Auguste); Herndon, James B.; Herndon/Vehling Collection. fmo (1907). A guide to modern cookery. Cornell University Library. London : W. Heinemann.
- ^ William Black (31 October 2011). Plats du Jour. Transworld. p. 153. ISBN 978-1-4481-0939-5.
- ^ Martha Stewart (20 December 2011). Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. Potter/TenSpeed/Harmony. p. 134. ISBN 978-0-307-95358-2.
추가 읽기
- Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. p. 19. OCLC 5362680. OL 24167463M. Retrieved September 22, 2014. 오귀스트 에스코피어의 반쪽 글레이즈 레시피를 위해.
외부 링크
- 에메릴 라가세의 데미-글라스 레시피는 에스코피어의 원래 레시피를 따른다.
