AuthorMartinIn a pan, sear the meat trimmings until they develop a golden brown color. Remove any excess fat.
Transfer the demi-glace to a pot and heat it with the meat trimmings.
Reduce the demi-glace by about half until the desired flavor is achieved.
Add the herbs 15 minutes before the end of the cooking process and remove from the heat source.
Strain everything through a fine sieve or cheesecloth.
If necessary, thicken to the desired consistency with cornstarch, arrowroot flour, or another binder.
Add some cubes of cold butter before serving.
Ingredients
Directions
In a pan, sear the meat trimmings until they develop a golden brown color. Remove any excess fat.
Transfer the demi-glace to a pot and heat it with the meat trimmings.
Reduce the demi-glace by about half until the desired flavor is achieved.
Add the herbs 15 minutes before the end of the cooking process and remove from the heat source.
Strain everything through a fine sieve or cheesecloth.
If necessary, thicken to the desired consistency with cornstarch, arrowroot flour, or another binder.
Add some cubes of cold butter before serving.
