Hello There Friends! Today I make Demi Glace, this sauce is quite a process to make. Although it yields the best results that you could ever hope for in a sauce! So much flavour all packed into a delicious sauce. Come and learn how to make the King of All Sauces in this easy to follow video! Let me know what you think in the comments below.
RECIPE LINK: https://chefjeanpierre.com/recipes/sauces/demi-glace-recipe/
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VIDEOS LINKS:
Beef Stock: https://youtu.be/eD-TewgGiXA
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❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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48 Comments
Onionnnnnn!
Take a sip everytime chef says onion
bloop
I’d just dip some bread in that! That looks amazing!
“Rub the bottom, Open the holes”
🥸
i am graduated from Hotel School in Bandung – Indonesia… these are exactly the original recipe and classical cooking ….. keep the original Chef….. well done !!!!
A great video and extremely educational in learning to cook, with real answers. You are a great teaching chef. Thank you
the universe is in it's final moments of heat death after billions of years existence.
Jp with his reduction pot: this is just the beginning 😄
Is a non Beef version of Demi glacé possible ?
Does anyone know why the preparation here is different than JP’s beef stock video recipe? Isn’t this demi just beef stock that has been further reduced? Just thinking I can use this recipe and stop when he removes the bones to get stock. Thanks!
Thank you chef that was epic 🎉
I am so happy you are here in Florida dear heart. ♥️
If you are doing pot roast and gravy for 40 people is this what you use along with the liquid that the made? I want it to be the best gravy ever and I know you have the answers. Please never apologize for any thing you say or do. You are such a blessing.you always lift my confidence.thank you
Hello chef, are you put some flour for thick the sauce?? Or some thick agent? I look so amazing for konsistensi the sauce
…let’s make it a much easier version, with only a dozen containers of prep ingredients and a couple dozen hours of cooking 😮❤
…let’s make it a much easier version, with only a dozen containers of prep ingredients 😮❤
I live in idaho and finding a demi glace has been a nightmare. But my dad loves stroganoff and I really want this demi glace that the recipe calls for but it is looking like I will need to make it on my own haha.
anagramme pour "Demi Lune" l'un des personnages du second film "Indiana Jones and the Temple of Doom" played by an asiatic actor who immigrated into the United States and also played in 2022 movie "Everything Everywhere all at Once" about a man who has the power to travel The Multiverse different dimensions. that movie also starred actress Michelle Yeoh who played in "Tommorow Never Dies" with Pierce Brosnan and "The Mummy the Tomb of the Emperor Dragon" (2007) often considered by film buffs as one of the worst sequel ever made. Peace Next
If I didn’t live in a condo with a shitty small galley kitchen I’d love to try this I literally just don’t have the room for the pots alone.
I'm a hobbyist cook and I need to try this!
chef jean pierre i have a question? i noticed you put the vegatables in with the meat at the same time and then cooked it for hours……..i read that if you cook the vegatables with the meat at the same time the vegatables become bitter……they said to add the veagtbles at the end usually 90 mins or less
I've been following Chef JP for quite some time. And I've been cooking as istructed… Well, it's damn good succeed…. Mamamia, delicious, taste is really wonderful. Thank you so much, Chef. It's been a pleasure to have you as my mentor.
Doing my first one using your method. 15 litre pot is now 4 litres so will reduce and stir down to around 2 litres. Thanks
Thank you Jean ❤😊
This recipe is rubbish!!
Hello Chef JPB,
Thanks for sharing this recipe with us!!!
Having some vacation, I got the time to prepare it.
Only 1 question:
If you add the „ice cube“ to the sauce, should we reduce temperature as e.g. with butter?
I guess not, but I like to have your professional expertise.
Many, many thanks and greeting from Germany 🇩🇪
Why do I need to write a date for freezing/ You said it would last for 17 years
I always did my demi with veal bones instead of beef. I learned french cooking and have a hard time straying away from the classics but you convinced me to try with beef. It will be a better cost for home cooking.
Thank you from Brazil
In Texas, we call them Soup Bones….or Dog Bones……. They give us beef bones so the won't splinter when the dog chews them. There is always a lot of meat on these bones, plenty for a big stew.🎉❤
Always enjoy watching Chef Jean-Pierre. He's an inspiration.
Respect to you chef. I have learned so much. ✌🏾
I like too
bruuuh every single comment seems like its bought XD wtf is this
Beef knuckles work well for bone type. Any high collagen content bones will do.
I'm from Persia Wow nice to meet you chefs very thanks please keepgoing
Is there a reason this recepies don't include garlic?
the bomb… yummmm
Its easy to follow, sir. Thank you
Chef Jean Pierre is my favorite person in the world right now.
Re: broken glass. This is why I ONLY use Pyrex for all kitchen use. Anchor hocking & other brands of glassware, primarily functioning as serve ware, but are not interchangeable the way Pyrex is & it eliminates the chance I'll mix them up in wrongful application. Neither Pyrex nor Corningware are for use on direct heat (stovetops, broilers, grills or fireplace). Those applications require metal pots or pans.
Likely the only way Chef would have spared his hot dish is by placing it on a wood cutting board. Extreme sudden temperature changes are what got him.
It's like pulling teeth to get bones. So you get this person…(points at the bones)
1:58
My Amazon delivery person is going to love me for purchasing cow bones😂
would you use the fat as cooking oil?
It seems to me that an induction plate would be perfect for this, since you can set the bottom of the pot to be an exact temperature so that you cannot scorch or burn things and getting the blup-blup is easy too. I think that could be worth mentioning since an induction top doesn't weigh anything and hardly costs anything. I got one to cook cabbage outside, since I don't want my apartment to smell … bad. 🙂
Roast the bones with love and attention, as if they were a main course.
Love it. Will make it. “God Bless America” …is a smidge crooked. 😊
Iv’e never been so enthralled watching stock reduce! Thank you Chef for a great lesson and video. 👍