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v.tymani
v.tymani
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Wednesday 23 July 2025 19:51:31 GMT
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Finally, the moment you’ve all been asking for! I’ve used this sauce in many of my videos and always promised to share the recipe. I’m thrilled to present my unique demi-glace sauce – once you try it, you can’t go without it. It’s foolproof and a total game-changer for your dishes!” Recipe: Veal and Beef Demi-Glace Ingredients: 1. Veal and beef bones: 2 kg 2. Onions: 3 3. Garlic: 1 head 4. Olive oil 5. Ice: 1 kg 6. Water 7. Cold butter: 35 g for every 200 g of sauce Instructions: 1. Preheat the oven to 230°C (446°F). Roast the veal and beef bones for 30 minutes. 2. Meanwhile, julienne the onions and sauté them in olive oil with the garlic. 3. Add the roasted bones to the onions and garlic. 4. Add 1 kg of ice and cover everything with cold water. 5. Bring to a boil, skim off any foam, and reduce the broth by half. 6. Remove the bones, strain the broth, and let it rest overnight in the fridge. 7. The next day, remove the solidified fat from the surface. 8. Boil the sauce again and reduce it by half. 9. Strain again and let it rest in the fridge for another night. 10. The following day, add cold butter to every 200 g of sauce and reduce until it becomes dark and thick. This rich and gelatinous sauce is perfect for meats and roasts. Enjoy your cooking! . . #khalidelmahi @Giallozafferano
Finally, the moment you’ve all been asking for! I’ve used this sauce in many of my videos and always promised to share the recipe. I’m thrilled to present my unique demi-glace sauce – once you try it, you can’t go without it. It’s foolproof and a total game-changer for your dishes!” Recipe: Veal and Beef Demi-Glace Ingredients: 1. Veal and beef bones: 2 kg 2. Onions: 3 3. Garlic: 1 head 4. Olive oil 5. Ice: 1 kg 6. Water 7. Cold butter: 35 g for every 200 g of sauce Instructions: 1. Preheat the oven to 230°C (446°F). Roast the veal and beef bones for 30 minutes. 2. Meanwhile, julienne the onions and sauté them in olive oil with the garlic. 3. Add the roasted bones to the onions and garlic. 4. Add 1 kg of ice and cover everything with cold water. 5. Bring to a boil, skim off any foam, and reduce the broth by half. 6. Remove the bones, strain the broth, and let it rest overnight in the fridge. 7. The next day, remove the solidified fat from the surface. 8. Boil the sauce again and reduce it by half. 9. Strain again and let it rest in the fridge for another night. 10. The following day, add cold butter to every 200 g of sauce and reduce until it becomes dark and thick. This rich and gelatinous sauce is perfect for meats and roasts. Enjoy your cooking! . . #khalidelmahi @Giallozafferano

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