It is really baffling to me that there is not more attention placed on one of the most important and powerful ingredients that any chef uses. This sauce is the base of most meat entree sauces, If this first ingredient is not done with love and care, there is no sense in continuing with the dish or putting any money or effort into the rest of the dish
The original recipe for demi-glace is provided by the French chef French Chef Auguste Escoffier who is often considered to have established the method of French cooking as well as codified many of the standard French recipes. The original recipe was created over 100 years ago and since that time there have been many variations. The variation that I like the best is the natural variation below.
Glace de veau will take any ordinary meat entree and turn it into something really special. If you have ever had real demi glace you will know and it will be an experience and a taste and texture that you will not forget easily. I spent over 13 years in some of the finest kitchens in the world and this base ingredient was the lifeblood of any of the meat dishes that were served in each and every one that I had worked at.
This is my preferred method to making a veal stock:
The secret to a good veal stock is to use quality ingredients. Look for a cut of meat (like a veal breast) that is 50% bones and 50% meat, trimmed of excess fat. Cut the meat and bones up into 4-5 inch pieces and spread out on a sheet pan with plenty of room for air circulation (about an inch apart) between the pieces. Roast in a 375 degree oven until golden brown ( 30-45 minutes).
Drain off the fat and place the bones and meat in a large stockpot.
Place the sheet pan over a low flame on the stove, and add a little white wine to de-glaze, scraping all of the caramelized bits of meat and juices from the bottom of the pan. Add to the stockpot. Add aromatics (chopped onion, carrots, leeks, herbs such as parsley, thyme or bay) and fill the stock pot with cold water to cover the bones and aromatics by about 2 inches. Bring to a boil, then reduce to a simmer, and cook 12 hours, skimming off the foam as necessary.
Strain the veal stock into a clean container and chill. I know that the process seems to be time consuming, but remember this is the base, just like the bass and drum in music it sets the base for the rest of the experience and with a bad base it just isn’t its best You would then take this liquid and reduce by approximately 1/2 to 3/4.
Store bought Glace de veau
The problem that I have found with all of the Demi Glace that I have ever purchased is the amount of salt that most of these contained, also that they were thickened with come type of a starch which would indicate that the veal stock was not reduced enough initially. For a really good demi glace it should be thickened naturally with the gelatin that has been rendered from the bones. If you have had a demi glace like this you will know. See the review of the Williams Sonoma Demi Glace left by Kucher.
$29 for 9.5 ounces at Williams Sonoma
“Salty enough to choke a horseI’m not an eschewer of salt by any means, but this stuff is down right briny. I’ve used it in 2 dishes (Jaeger Schnitzel and a brisket) and in both the salt in this stuff, in my opinion, ruined the flavor. No matter how little you use, your dish will be over salted. I say skip it.” Cons: Disappointing, Unhealthy
This seems like a lot of money to be spending for salt and starch to me I think the reason that they salt it so much is because it has to sit on the shelf for so long unrefrigerated but 29 bucks? to be fair alot of the reviews for this stuff are really good but I do think that Kucher may have an idea of what it is that he is looking for.
If there is any way that you can I would recommend making this for yourself in your own home or restaurant , and staying away from any premade demi glace for the amount of salt and not really getting the best of the best. It is very difficult to find veal bones but when you do, its time to get ready for the meal of your life.
This ones pricing is a little bit better but the 2nd ingredient in the demi glace is flour the 3rd is food starch and the 7th ingredient is salt…. I dont think that I would even need to order this product to know that it wont taste very good.
Ingredients
Veal Stock (Veal Bones, Water), Roux (Made of Wheat Flour and Veal Fat), Modified Food Starch, Mirepoix Stock (Made of Carrot, Celery, and Onion Stocks), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock. Product Contains Soybeans and Wheat.
Glace de veau 
met a chef yesterday evening who had the privilege of serving one of my favorite presidents, Reagan, among many other celebrities from various countries. he studied 4 yrs in Europe, is now retired. He was telling me just yesterday how to make Glace de Veau. He used much of the same method and description as you. Obviously, he did mention the best ingredient was “love.” Thank you for the tips.
Thank you so much, that is very nice to hear that I am not crazy. I did however forget love as the main ingredient, I say that all of the time. It is so funny that he says the same thing yes love and patience are key here !
Demi Glace is not Glace de Veau. No flour in Glace de Veau. Tomato product of some kind in your veal stock, usually colored a bit (“pince” in French). Burn those vegetables a bit first!