Demi Glace The King of All Sauces | Chef Jean-Pierre
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Hello There Friends! Today I make Demi Glace, this sauce is quite a process to make. Although it yields the best results that you …
No butter was used in the making of this video, but it still showed up on time and made an appearance, so as not to discriminate. 😂👍
Yum! 🙂👍❤
i love this man
Chef numero uno,, always with the mayar reactions!
Thank you!
Not Demi glacé, actually it is called glaze de vinde classic French preparation for finishing sauces
Is this au ju?
My tip is to put few marbles in the pot so it will help to move the liquid around.
Chef if you don’t have fresh thyme….?Can just add a new watch 😂😂😂All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
chef pierre you are excellent, but the best reducer i know is named Larry the reducer. he is highly skilled and can reduce the content of almost anything
Fantastic lesson Jean, one thing though… Where you just teasing us with the bowl of budda? 😅😂
I love it 😍 👍👍👍
Should be called crazy sauce cause you have to be half nuts to do all that just to make a sauce
This my friends is one of those things you can rub all over your body!!!!
I just made your beef stock recently. I may have to take one of my 32 oz containers and make a demi glaze 😂 Love love love your videos JP. Great video for the new subscribers!!!
Chef! Try Broward Meat and Fish for your bones next time, they have a great selection! 😀
Sauces were my favorite thing to do in culinary school!
Merde, c'est. bon. Merci beaucoup!
Make a sauce gribiche, please!
I love Chef Jean-Pierre!❤
The use of spices is the soul
Awesome recipe chef, love it. Omgosh! Never seen a bay leaf that big! Lol
Chef JP, you are a treasure. Thanks for all the work you put into your videos. Love'em all.
Made My week! Love the work and know the result❤️
Chef Jean-Pierre, this is your best ever recipe. I made this sauce yesterday and since there was so much of it, I rubbed some of it all over my body and my face before going to bed. When I woke up this morning, I surprisingly felt quite vigorous and looked in the mirror. I was 17 years younger!
Amazing and heavy work as it seems :). Ty Chef. A suggestion how about a Pizza Recipe ? 🙂 Pizza Jean-Pierre ! 🙂
Chef Jean-Pier, thanks for the recipie, would you do a video where it shows when to and what for use the Demi Glace? thank you!!
So, tons of money to buy soup ingredients then 4 days and 4 pots later (and having someone keep an eye on the first process overnight) one gets a gravy?
Would this be a good desert? https://youtu.be/WJe6qh2LhwE?si=IGp5R-oTA-PTwh4h
great thanks
Won't be doing this any time soon. Because I don't know what the heck I would use it for. lol
Excellent video. The over night bloop bloop always scared me, but I have two burners that have self on-off extra low settings. Would love to see a recipe where you use these and or a recipe on how. Keep up the great videos!
The Chef is amazing. The "Theriapoutic" bit reminded me of Inspector Clouseau 😂😂.
Hugs from Rio de Janeiro!!
Another great Video Chef! Even though I learned all of this stuff in Culinary School, it's always great to have your Videos as a refresher!
Your website is outstanding! I have to tell you Chef, the amount of work put into the website is a great as your video production. Not only do you get the recipe, but the full video, suggestions for sides, suggestion for wines to accompany the dish. Sometimes there's a history about the dish. There are links to the tools used and a place for comments. I've purchased several orders from your store. All arrive wonderfully packed. Great job to all. Rick
Looks amazing, will try. Thank you for the recipe. You are fun to watch, you keep doing your thing, your way. Bones are hard to find, I have to get shank bone for meat. I can get soup bones but no meat on them. Thanks for making me into a better cook😊
Key take-aways:-
"Texture is a conductor of flavour"
"Taragong"
"Not sending a man on the moon"
"Thyme"
"Double-mesh strainer"
"Rub it all over your body"
"Pop 'em in the oven"
"Vrroom 🏍️temprattour"
et
"Mis en Plac" forever..
🍸💙🍷
I love you Chef!
I have been wanting to do this for so long, but needed a good guide. Thank you! Will try this next weekend!!
The finished Demi looks like "Better than Bullion".
Excellent video. Can you make a dish using that Demi Glace please
Chef you need a book too: https://youtu.be/tAF8XFOlGuE?si=J_E2r2cP510tBoMN
I love your stories, Chef! Can't wait for some recipes using the demi glace. It looks so beautiful and I bet it's delicious!
Soooo, for what kind of sauces do you use this?
Do you have some suggestions?
Is it any good for rubbing al over ones body?