Demi-glace is a rich and flavorful sauce that serves as a foundation for many classic French dishes. It is known for its rich, savory taste, and can be used as a base for a variety of other sauces or as a finishing sauce itself.
It is often used in traditional French cuisine to enhance the flavors of dishes such as steaks, roasts, and braises.
Peel and chop 1 large onion into large pieces
Peel, trim, and chop 1 large carrot into medium cubes
Chop 2 tomatoes into large pieces
Chop 2 celery stalks
Trim and chop the white part of 1 large leek
Preheat the oven to the maximum temperature
Transfer the chopped vegetables, minus the tomatoes, to a roasting pan. Drizzle with extra virgin olive oil to taste and roast for 20m until they are golden
Transfer the roasted vegetables to a large stock pot and add 1 sliced pig trotter. Add 3 L of water and the chopped tomatoes
Stir to combine and bring it to a boil over high heat
Turn the heat to low and cook for 10h to infuse the flavors
Strain through a fine mesh sieve
Reduce it to ⅓ over medium heat until it is dark and thicker. The onion demi-glace is ready
Use it to enhance the flavors of dishes such as steaks, roasts, and braises.
Yield 1 cup
Sliced Pig Trotter1
Extra Virgin Olive Oilto taste