Veal Demi-Glace

Duration: 2 days x 2 hours

Number of students: 3 for hands-on + 5 for demo

Tickets: hands-on — $150 per person; demo — $90 per person;

Price for HANDS-ON includes: 10 pounds of veal bones, organic vegetables, herbs, spices, and red wine you use in the class for making your own veal stock. You will take home 4-5 cups of high-quality demi-glace (veal brown stock concentrate) to use for making delicious silky sauces, or use it for veal stocks and broths for soups. In addition, you will take home 1 lbs of veal Salceson sausage. You need to bring your own 20-24 quart stock pot and a container for demi-glace.

Price for DEMO includes: 1/2 cup of high quality demi-glace (veal brown stock concentrate) to use for making delicious silky sauces, or use it for veal stocks and broths for soups. In addition, you will take home 1/2 lbs of veal Salceson sausage.

Brown stock (French: Fond brun or Estouffade) is one of the basic stocks (fonds) in French cuisine. Auguste Escoffier gives a recipe in Le Guide Culinaire which contains marrow bones, beef, poultry carcasses in addition to carrots, turnips, leeks, celery, parsnips, and onion. But to disguise a specific flavor and use the stock or demi-glace for dishes with all kinds of meats and poultry veal bones are the best. Bones are roasted, vegetables caramelized, and the stock is simmered and skimmed for hours producing a dark brown liquid which is the basis for many other sauces, soups, and stews. It is the basis of Espagnole sauce and demi-glace. During this workshop, you will learn how to make the true classic version of demi that is rarely practiced even in restaurants.

You will learn:

  • The source for veal bones in Austin ($4.99 lbs)
  • How to choose ingredients for the brown stock
  • How to roast bones
  • How to cut, char, and caramelize vegetables and tomato paste
  • How to deglaze pans
  • How to add/substitute fresh/dry herbs
  • How to add/substitute basic and optional spices and flavors
  • How to perfectly skim foam and fat
  • The best practices for straining and reducing brown stock
  • The best practices for storing and using veal demi-glace

Appearance. Please make sure your nails are well groomed and clean. If you have long hair, tie it back or cover it. Have comfortable clothes and shoes. I’ll provide you with an apron.

Please, let me know if you have any food or kitchen chemicals allergies.

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