Demi-Glace: A Taste of the Plaza Hotel

I remember watching “Eloise at the Plaza” as a child, captivated by the sheer elegance and grandeur of the hotel. It wasn’t just the lavish suites or the bustling lobby; it was the implied culinary artistry that truly sparked my imagination. Though Eloise herself might have preferred a simple hot fudge sundae, I always wondered about the complex sauces and sophisticated dishes being prepared in the Plaza’s kitchens. That curiosity led me down a culinary rabbit hole, one that eventually brought me to the rich, deeply flavorful world of demi-glace – a sauce that, in its own way, embodies the very essence of the Plaza’s timeless charm.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 5-6 hours (including brown sauce and glace de viande preparation)
• Total Time: 6-7 hours
• Yield: 1 1/2 cups
• Dietary Type: Not Vegetarian, Not Gluten-Free, Not Dairy-Free

Ingredients

• 1/2 lb mushroom stems and peelings
• 1/2 cup dry sherry
• 2 cups brown sauce (recipe follows)
• 1 tablespoon glace de viande (recipe follows)

For the Brown Sauce/Sauce Espagnole:

• 1/2 cup beef fat (or pork fat)
• 1 carrot, chopped
• 2 onions, chopped
• 1/2 cup flour
• 2 quarts brown stock (or Better Than Bouillon beef base equivalent)
• 1 garlic clove
• 2 stalks celery
• 4 sprigs parsley
• 1 bay leaf
• 4 sprigs fresh thyme
• 1/2 cup tomato puree

For the Glace de Viande:

• 4 quarts veal broth (or chicken broth)

Equipment Needed

• Heavy saucepan
• Fine sieve
• Small saucepan
• Dutch oven (optional for glace de viande)
• Bowl or jar for storage

Instructions

Let’s embark on the journey of creating this classic sauce. Remember, patience is key, especially when reducing the stocks.

1. Prepare the Mushroom Reduction: Chop the mushroom stems and peelings. In a saucepan, simmer them with the dry sherry until the sherry is reduced by one-half.
2. Combine and Simmer: Stir the mushroom reduction into the brown sauce. Add the glace de viande.
3. Bring to a Boil, then Simmer: Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cook for 10-15 minutes.
4. Strain: Strain the sauce through a fine sieve to remove any solids, resulting in a smooth, luxurious demi-glace.

Now, let’s prepare the Brown Sauce/Sauce Espagnole:

1. Render the Fat and Sauté Vegetables: In a heavy saucepan, melt the beef fat over medium heat. Add the chopped carrot and onions and cook until lightly browned.
2. Make a Roux: Stir in the flour and continue cooking, stirring continuously, until the flour is browned to a light caramel color. This is your roux, the base for thickening the sauce.
3. Add Stock and Aromatics: Gradually add 3 cups of boiling brown stock to the roux, stirring constantly to prevent lumps from forming. Add the garlic clove, celery, parsley sprigs, and bay leaf tied together in a bundle (this makes it easier to remove later).
4. Thicken and Simmer: Cook and stir over medium heat until the mixture thickens. Add the remaining 3 cups of hot beef stock.
5. Slow Simmer: Cook over low heat, stirring occasionally, for 1 hour. Skim off any fat that floats to the surface. This skimming process is crucial for a clean-tasting sauce.
6. Add Tomato Puree: Stir in the tomato puree and cook for an additional 10 minutes.
7. Strain and Reduce: Strain the sauce through a fine sieve to remove the solids. Add the remaining 2 cups of hot stock and cook slowly over low heat for 1 hour, continuing to skim as needed. At this point, the sauce should be reduced to about 4 cups.
8. Final Strain and Cool: Strain the sauce again and cool completely before storing.

Finally, let’s create the Glace de Viande:

1. Simmer the Broth: Bring 4 quarts of veal broth to a boil in a heavy pot or Dutch oven. Then, reduce the heat to low and simmer for 2 hours, or until only about 1 quart of broth remains.
2. Further Reduce: Strain the broth into a smaller saucepan and continue to simmer over low heat until the liquid is brown in color and has a syrupy consistency. This reduction process concentrates the flavors and creates the rich glace de viande.
3. Strain and Cool: Strain the glace de viande into a bowl or jar and refrigerate to use as needed.

Expert Tips & Tricks

• Patience is paramount. Rushing the reduction process will result in a less flavorful and less concentrated sauce.
• Skim religiously. Removing the fat as it rises to the surface is essential for a clean, pure flavor.
• Don’t burn the roux. A properly browned roux is key for flavor and thickening. Keep a close eye on it and stir constantly.
• Make ahead. The brown sauce and glace de viande can be made well in advance and stored in the refrigerator or freezer until needed.
• Deglaze your pan. After searing meat, deglaze the pan with a little wine or stock and add it to your demi-glace for an extra layer of flavor.

Serving & Storage Suggestions

Demi-glace is a versatile sauce that can be used to enhance a wide variety of dishes. Use it as a base for pan sauces, to glaze roasted meats, or to add depth of flavor to stews and braises.

• Serving: Drizzle demi-glace over grilled steak, roasted chicken, or pan-seared pork chops. Use it to elevate simple vegetable dishes like roasted asparagus or sautéed mushrooms.
• Storage: Store leftover demi-glace in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
• Reheating: Reheat gently in a saucepan over low heat, stirring occasionally.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	156.7 kcal	N/A
Calories from Fat	78 g	50%
Total Fat	8.7 g	13%
Saturated Fat	4.3 g	21%
Cholesterol	9.3 mg	3%
Sodium	16.1 mg	0%
Total Carbohydrate	9.5 g	3%
Dietary Fiber	1.1 g	4%
Sugars	2.4 g	N/A
Protein	1.6 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Demi-Glace: While a traditional demi-glace relies on meat-based stocks, a vegetarian version can be created using a deeply flavorful mushroom stock and vegetable scraps.
• Pork Demi-Glace: Substitute pork bones and stock for the veal or beef for a demi-glace that pairs perfectly with pork dishes. Use pork fat instead of beef fat in the brown sauce.
• Chicken Demi-Glace: Use chicken bones and stock for a lighter demi-glace, ideal for poultry and lighter fare.

FAQs (Frequently Asked Questions)

Q: Why is demi-glace so time-consuming to make?
A: The extended simmering and reduction process is essential for concentrating the flavors and creating the signature rich, syrupy texture.

Q: Can I use store-bought brown stock instead of making my own?
A: While it’s possible, the flavor won’t be as deep or complex. Homemade stock is always preferred for the best results.

Q: How can I tell if the glace de viande is done?
A: It’s done when it coats the back of a spoon and has a thick, syrupy consistency. The color should be a deep, rich brown.

Q: What if my demi-glace is too thick?
A: Whisk in a little stock or water to thin it out to your desired consistency.

Q: Can I freeze demi-glace?
A: Yes, demi-glace freezes well. Store it in an airtight container for up to 3 months.

Final Thoughts

Creating demi-glace is undoubtedly a labor of love, a testament to the artistry and patience that define fine cuisine. But the resulting depth of flavor, the silky texture, and the sheer elegance it lends to any dish make it all worthwhile. So, take a little time to craft this culinary masterpiece. And when you finally taste the rich, complex flavors of your homemade demi-glace, you’ll feel like you’ve brought a little piece of the Plaza Hotel right into your own kitchen. Share it with friends and family, and let them experience the magic for themselves.