Can i freeze demi glace

For this shortcut demi-glace substitute , use the best quality stock or broth you can find and stick to the low-sodium or even no-salt varieties.

The process of reducing the stock concentrates the saltiness, and you don't want your finished sauce to taste like a salt lick.

You need cheesecloth, so have it handy. Place the bay leaf, thyme, parsley stems, and peppercorns on a square of cheesecloth.

In a heavy-bottomed pot over medium heat, heat the butter and add the chopped onions, celery, and carrots. Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned, but by no means burned. Whisk in 3 cups of the beef stock. Bring to a boil over medium-high heat. Then lower the heat to a simmer , add the sachet, and reduce for about 20 minutes, or until the total volume has reduced by about a third.

Remove the pan from the heat and retrieve the sachet set it aside. Return the sauce to the pan, stir in the remaining 2 cups of stock, and return the sachet to the pot. Bring the pot back to a boil and then lower the heat to a simmer.

Simmer for about 50 minutes or until the sauce has reduced by half. Discard the sachet. Strain the sauce through a fresh piece of cheesecloth. If using the demi-glace as is for a dish, season to taste with kosher salt. When adding it to another sauce recipe, wait to season that sauce until the very end. Unlike classic demi-glace, this recipe will not set up into a gel when chilled store-bought stock doesn't contain the gelatin of homemade stock made with bones.

Anyway, my question is: how do I store the demi-glace at the end? I'd like to be able to use it over a few months a few spoonfuls at a time. For example the day after the demi-glace I plan to make beef bourguignon and boost it with a little bit of the demi. Bourdain refers to Julia Childs' method of freezing in an ice cube tray, but wouldn't that just give the demi that weird stale freezer taste?

O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Time: 24 hours. Want more Saveur?

Get the world's best recipes and kitchen tips in your inbox. My inclination is to make it as compact as possible. Is there any disadvantage to taking it to the consistency of maple syrup? If I do that, can I easily reconstitute to the consistency of stock? How do I store it? Can I freeze demi glace? O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make