French
Demi-glace
Demi-glace, from Demi-glace.
Public domain source
Gather
Ingredients
- 1 qt (32 oz, 946mL) low-sodium broth or stock (I prefer Pacific Foods)
- 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 (_very_ optional)
Make it
Method
- 1
Put the tomato paste in a large pot, _then_ turn the heat on medium
- 2
Spread the paste around the bottom of the pot and stir until it just barely starts to brown
- 3
Deglaze with the broth
- 4
Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
- 5
Freeze in ice cub trays
Source & rights
Where this recipe comes from
Demi-glace by Dan, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
