(Almost) instant demi-glace

Ingredients

• 6 quarts Low‑Sodium Chicken or Veal Stock (store‑bought, preferably unsalted; any high‑quality broth works)
• 6 teaspoons Tomato Paste (adds caramelized color and umami; use a low‑sodium brand if possible)
• 6 teaspoons Low‑Sodium Soy Sauce (provides depth similar to roasted bones; does not make the sauce taste Asian)
• 3 teaspoons Onion Powder (optional but adds background flavor; many broths already contain onion)
• 6 packets Unflavored Gelatin (powder) (each packet ~7 g; use pork‑free (halal/kosher) if needed; sprinkle to avoid clumps)
• 2 tablespoons Unsalted Butter (optional finishing butter for the pan sauce; adds sheen)
• 1 teaspoon Fresh Thyme (optional garnish for finished sauce)

Instructions

1. Measure and Prepare Ingredients

   Gather 6 quarts low‑sodium stock, 6 tsp tomato paste, 6 tsp low‑sodium soy sauce, 3 tsp onion powder, and 6 packets gelatin. Have butter and thyme nearby if you plan to finish a pan sauce later.

   Time: PT5M

2. Combine Base Ingredients in Pot

   Pour the stock into the large pot. Add tomato paste, soy sauce, onion powder, and sprinkle the gelatin packets over the surface. Stir gently to disperse the gelatin and prevent clumping.

   Time: PT5M

3. Bring to a Boil and Dissolve Gelatin

   Place the pot over medium‑high heat. Bring to a rolling boil, stirring occasionally, until the gelatin is fully dissolved and the tomato paste just begins to brown at the bottom (do not let it burn).

   Time: PT10M

   Temperature: Medium‑High

4. Reduce to One‑Sixth Volume

   Reduce the heat to maintain a steady, vigorous boil. Let the liquid reduce until the volume is roughly one‑sixth of the original (about 1 qt left). This takes about 2 hours; stir occasionally and scrape any browned bits from the sides back into the liquid.

   Time: PT2H

   Temperature: Medium‑High

5. Cool Slightly and Portion

   Remove the pot from heat and let the demi‑glace cool for a few minutes. Pour the hot liquid into a standard ice‑cube tray, filling each compartment about three‑quarters full.

   Time: PT5M

6. Freeze and Store

   Place the tray in the freezer until solid (about 2‑3 hours). Pop the cubes out, transfer to a freezer‑safe zip bag, label with date, and store in the freezer for up to 2 months.

   Time: PT0M

   Temperature: Freezer

7. Optional: Finish a Pan Sauce (example with hanger steak)

   Sear a seasoned hanger steak in a hot skillet, add butter and baste. Deglaze with a splash of red wine, then add 2‑3 demi‑glace cubes. Reduce until syrupy, finish with a knob of cold butter and fresh thyme.

   Time: PT15M

   Temperature: Medium

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

2 g

Fat

0 g

Fiber

0 g