I cannot find demi-glace in my area. Is there a substitute for a beef or veal demi-glace?

Answer 1

It's not easy to find demi-glace anywhere and when you do you'll see why: it can be incredibly expensive. The good news is that you can usually get bones from the butcher for pennies or even free and you can make your own demi-glace.

Mail order resources like the Cooking Enthusiast might have what you're looking for.

Having said all of that, the answer to your question is no, there is no substitute.

Answer 2

There really isn't a direct substitute, as the flavor of the real demi glace comes from the bone marrow/gelatin of the bones used in the traditional cooking method. As for sauces that will have a gourmet/fine dining effect without the cost and labor you could try a few things. Sautee some shallots and pour in 1 part port wine or red wine. Reduce that by half and then pour in 2 parts veal or beef stock. Let this reduce until it has a sauce-like consistency. You can also put in some thyme and a bay leaf in with the stock and maybe whisk in a little butter after it reduces. The butter will give it the sauce a nice sheen. Don't forget to salt and pepper to taste. As for the shrimp, i would use club soda. Since it is neutral in flavor, you will be able to taste the full flavor of the coconut in the batter. Or you can buy a six pack, use one beer, and i'll come over and drink the rest while i wait for you to cook me some coconut shrimp.

Answer 3

This Site Might Help You.

RE:
I cannot find demi-glace in my area. Is there a substitute for a beef or veal demi-glace?

Answer 4

Making demi is not hard but it takes a long long time, at least a full day, more likely two days. You can order it online at clubsauce.com, or you can just add some dark veal stock that alot of supermarkets carry in the the freezer isle.

Answer 5

Go on line to the William Sonoma website. They sell different demi-glaces and can ship them to you directly.

Answer 6

there are many purveyors on the internet. plus, you can make it quite easily. just make a good veal stock, and make a demi out of that. demi is just a highly reduced veal stock.

Answer 7

usually you can make it boil up beef bones some herbs that arnt over powering in taste and some carrots onions celery.
you boil it for a good few hours till its dark in colour and strain it, put it back to the boil, until the liquid is reduced by helf then you can thicken it with some corn flour or even add additional seasoning.
i think if you buy it you find mainly powder products and just add boiling water.

Answer 8

you could make it.

VEAL DEMI-GLACE

3 pounds assorted veal bones
3/4 pound veal leg bone
1/2 carrot, roughly chopped
1 small onion, roughly chopped
1 celery stalk, roughly chopped
1 bouquet garni
Canola oil in kitchen-oil spritzer/sprayer
1/4 cup finely chopped shallots (about 1)
2 garlic cloves, finely chopped
1/4 cup red Burgundy wine
2 tablespoons dry sherry
1 1/2 teaspoons ground black pepper
1/4 teaspoon salt
1 tablespoon cornstarch preparation

Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.

Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).

Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.

In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes.

Answer 9

Buy some pre-made beef stock, not broth, and reduce it down until thick and syrupy.