Traditional demi glace is a combination of half brown stock and half Sauce Espagnole, reduced by half. My version skips all of the complicated steps, and the flour, and leaves you with a velvety, gelatinous, and meaty sauce that will bring a tear to your eye.
While there is a time commitment to Demi, it is very hands-off and is worth it in the end. I’ve been making it for nearly 10 years and there’s nothing that compares to it. You can purchase a powdered version, or even a little puck that you dissolve in water, but it’s not the same. The best convenience Demi I’ve seen is a frozen version that costs aroud $30/pound.
As with Hollandaise and fitness, there are some things in life that allow us no short cuts. Put this one on your bucket list and make it soon. If you do, you’ll find yourself making it again and again…
With this video, I wrap up my October shoot. A lot has changed since then and I am excited about the upcoming content on this site. There are a couple of stragglers that we’ll see in the next two weeks, namely Chipotle Braised Short Ribs with Sweet Potatoes and Chianti Braised Lamb Shanks.
I will do my best to keep the content as current as possible. I’m setting up the kitchen in my new home as a studio in order to do so. This will also give you a closer look at how I “Keep It Paleo” on a daily basis.
I hope you’ve enjoyed this series and I encourage you to stay tuned.
The best is yet to come…
With this I’m off to set up for the CrossFit South Bay Keep It Paleo! Seminar. We’ll be sure to take lots of pictures and videos that I’ll share next week.
Have a great weekend and “Keep It Paleo!”
Paleo Demi Glace
“Keep It Paleo!”