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Demi-glace

A sauce with packet unflavored and tomato paste at the center.

Sauce

contains glutencontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 qt (32 oz, 946mL) low-sodium broth or stock (I prefer Pacific Foods)
  • 35 g packet unflavored (7g; unsweetened gelatin)
  • 5 ml tomato paste (5mL)
  • 5 ml low-sodium soy sauce (5mL)
  • 2 ml onion powder (very optional)

Steps

  1. Put the tomato paste in a large pot, then turn the heat on medium
  2. Spread the paste around the bottom of the pot and stir until it just barely starts to brown
  3. Deglaze with the broth
  4. Stir in all other ingredients and boil over high heat until reduced to about 1/6th of its original volume
  5. Freeze in ice cub trays

Source

based.cooking (community recipes, public domain) — unlicense