Demi-glace is all about the bones. In Green Bay Wisconsin there’s a small team of sauciers doing it right: meet Bonewerks Culinarte.
Demi-glace is a classic element of French cuisine. This dark brown sauce is made by reducing broth until it’s thick and packed with flavor. It can be made from beef stock, chicken stock, or even vegetable stock. The traditional French version is made with veal. In the meat-based versions, the collagen from the bones provides a natural thickening agent and a rich, complex flavor.
At Bonewerks, they take a least 14 hours to produce their sauce. At every hour of the day, their kitchen is full of roasting bones and simmering vats of stock. After cooking for a few hours, the roasted bones turn into the most flavorful broth you can imagine. After a few more house, that stock has been reduced into thickened spoonfuls known as demi-glace.
After it’s done their sauce heads to stores, restaurants, and to Blue Apron. In Blue Apron recipes, Bonewerks demi-glace is a way to add flavor that makes quick soups, stews, and sauces taste like they simmered on the stove all afternoon (which, in a sense, they did. In Green Bay). Watch the video above to learn more about Bonewerks, and check out a few of our favorite recipes that get their flavor from demi-glace.
Homestyle Beef Medallions & Maple Pan Sauce with Mashed Potatoes & Garlic-Sautéed Kale