Check out the recipe: www.allrecipes.com/Recipe/241898/Demi-Glace/

Adam Ragusea brought me back to the OG Foodtuber, Chef John.

My dad (a chef) used to make this at home in two huge stockpots. He also used leeks (instead of or combined with onion) and celeriac instead of celery for a more earthy flavour, but sometimes a combination. My mom hated the smell that would be in the house for days, but we all adored the result! There really is nothing like it! :)

This channel has taught me so much. A friend of mine is a chef to trade (I'm a mech. Eng). We have competitions and meet and exchange ideas and samples of what we've made. This channel is how I keep up and even impress. This will be our little secret. Wink! Thanks John. Brilliant instructions great pace and funny too 👍👍👍👍👍

John, your recipe is spot on. I agree that you should nix the herbs, though I do toss in 1-2 bay leaves. I will never understand why most food sites describe demi-glace as very difficult to make, and they usually recommend buying a cheap imitation. (Perhaps they are sponsored by D'Artagnan?) As you demonstrated, demi glace is actually very simple; it does take 24 hours to simmer, but the stove does all the work. I spend about $100 on 12 pounds of veal bones, and just a few bucks more for the veggies. I have never tried it with cheaper beef bones, but the veal version is so good that I would not risk any modifications. 12 pounds of veal bones yields one gallon of finished product, which I cut up into about 60-80 cubes of various sizes. This would last my family more than a year, if friends and neighbors would stop dropping by to mooch a cube or two:) The up-front cost is significant, but it is negligible on a per serving basis. If you are going to spend $20+ on a nice steak, then another $1 for a delectable sauce is nothing. After reverse searing a ribeye in a pan, I make a quick port reduction, melt in a cube of demi, and finish with a cold pat of butter. By the time the steak has rested for a few minutes, the sauce is done. Demi based sauces are also excellent with duck, lamb, and pork. Don't get me started on what this does for your ossobuco.

Made this!!! I couldn't get veal bones but used about 7 lbs ox tails and 3 lbs beef neck bones and soup bones for the marrow. It turned out perfect. Thank you chef Jon.

This is one of your best videos ever John. I've seen em all, and this is some apex level stuff. 8 minute set up for a slow-mo spank teaser. A++

I have a feeling chef John yelled or got yelled at for throwing away the fond

I don't understand how people can live with themselves after downvoting this video. This man is the most good-natured, feel-good person on KZfaq! He deserves only kindness, rainbows, and unicorns in response to his work.

We just made this in culinary school tonight and spooned it over a tenderloin sitting on a potato pancake topped with foie gras. It sounds snooty but was the best meal Ive ever had and I dont give compliments unless thet are earned. This was heavenly.

Heaven. I’ve build a house, raised two sons, planted quite a few trees. And now is a time for my very first demi glace.

I do this with poultry bones as well. This year I have a turkey that was in the freezer for about 6mos and was still good. I had bought a fresh one for turkeyday . After removing the breasts I chopped up the remaining and placed in a stock pot with a gallon of water. After 24hrs removed the bones and reduced to 2 qts strained and chilled. best poultry stock ever. Firmed up just like chicken jello as my grandson says.

This is the first video I've seen of this channel, and this guy is spot on with his cooking and hilarious as well. 10/10 and subscribed

The end was mildly arousing

"Enthusiastic Simmer" Love it! You rock Chef John!

Can't wait for part 2! Thanks for sharing this!

I have not been watching of late and had forgotten how wonderful it is to learn something new from you.

wow.. this is so helpful to me. ill add this to my culinary diary .. after the 5 mother basic sauces there will be the most mother of all mothers.. nice one!!

I don't think Chef John gets enough credit for that glorious waterfall-pour into the stock pot at the beginning ... very satisfying :)

Hi! I have been making my demi-glace this afternoon. Your directions and close-up photos are marvellous. At the moment it has just boiled and now I am starting the 18 -24 hr. simmering process. Tnx. Suzanne

This guy's voice is so soothing. His upward inflections at the end of sentences have a calming effect. I feel he could say anything to me and it would bring me comfort. Even if I was at death's door. "OK, you're going to feel a rush of air as the fuselage ruptures, and then you'll be sucked out at 35,000 feet . It will be freezing cold, but don't worry, because you'll lose consciousness almost instantly and soon be in heaven . Which will be awesome! ."

Just completed making the demi and came out a treat, thank you from down under :)

the way you speak is as though there is never going to be a full stop! it's amusing. thanks for the tutorial!

The ooooooolld slappa slappa.

I am a trainde german chef. Was really enjoying your video - I do it same way. Thanks for sharing that on youtube so people are encoureged to do it same way.

I just special ordered 10lbs of veal knuckles from my butcher. I’m going full in on this tomorrow. You probably don’t read these comments anymore, but damn I’m nervous. I hope this works our chef John! Will leave a follow up comment in a couple days on how it went.

Why do I have the feeling that Chef John went shopping for kitchen stuff before this video? 😜 The sheet pan looks shiny n new + the wooden spatula too! LOL!

Im just into my third round of this recipe and its just wonderful how great and versatile the result is, Im using it in everything! Thnx chef John! - from Sweden

I've watched this video so many times. i know it by heart. this isn't educational anymore. but its soooo fun to watch. EDIT: part 2 as well. forgot its in two parts lol

Omg you kill me! I'm convinced you're the funniest an on earth! Thanks so so so much for all your videos. I've been watching them for years and all of them so far are PERFECT!

Wow this brings back memories of working in a hotel kitchen. I use about 150 lbs.. to 200 lbs. of veal bones a week.

I both love you for posting this video, which I really wanted from a long time, and hate you for making me wait for the next part.

I can't thank you enough for making a demo of this, I planned on making a stew that called for demiglace

“Enthusiastic simmer” - love it! Definitely a weekend job which I will try.

Saving the cubes for my Manhattans is the best line ever! Love it, cheers!

I love how this guy speaks and teaches. His points are very clear and defined by the tone of his voice. Best culinary guide I've come by on youtube. Spanking the gelatinous demi was the best ;) I have been a cook/Chef for 18 years and I am FINALLY going to take my diploma equivalency test later today, so I'm doing some last minute perusing. This guy and I have very similar takes on the classics and how we modify them. Great stuff!

That final shot... Oh man, I can't wait for part 2!

Have watched your videos for a long time now just cause I'm learning while laughing. Love how mistakes are humorous but learned from and gives off a casual vibe. Please try Filipino foods since you're doing different cultural foods. Anyway thank you for the fun but eye opening videos!

I doubt I will ever make this, but it sure was interesting to watch! Xoxo

I made this and it turned out perfectly, I watched your video quite a few times in order to get it right. Thanks so much for this video 😊

my gas bill will not survive this

Chef John, I love you. I lol'ed at that last scene.... Giving it the olllld tappa tappa. Keep the awesome videos coming my man!

My mom always made a Japanese-style hamburg steak with demi-glace and it was absolutely amazing.

Though I don't want to make a veal stock, this is the type of stock I am after and very much the perfect basis to go from with other bones, chicken in particular. THANKS CHEF JOHN.

Thanks for posting, my lady and i love the channel and are making tons of you dishes, this is tomorrows go around, well start anyway. we will also be making beef on wreak tomorrow also. Again thank you your channel makes cooking so much fun!

I have a practical exam today... This video helped me a lot thank you

I'm gonna stir that in and pretend I never saw it hahahaha I love this guy

I made this and it was well worth the effort.

Scooping off the impurity’s / foam.. this is a cook after my own heart. Attention to detail. Well done!

I love the way this man has inflection in his voice

How cool would it be to have Chef John as your instructor in a cooking class. Having worked in kitchens most my adult life it is so true about Chefs yelling at you if you screw something up.

THANK YOU so much for this. I was going nuts trying to find a good recipe.

I love how naturally funny you are. You always make me smile so thanks a lot for that c:

Such a perv! Thank you so much for cheering up a lonely girl. I eagerly await part two :)

"Size doesn't matter as long as you can fit 10 lbs of bones" Giggity.

There is only one thing I can say about Food Wishes - THANK YOU!

Chef, you are hilarious. The part where you said "Nobody know what that is" when referring to "pudding skin" of the cooling demi actually had me laugh out loud for more than a minute. Chef, you are a brilliant beaut.

Excellent recipe. I roast the veal bones for a couple of hours and then add my raw mirepoix and cook the veggies with the bones. I also do two washes as opposed to one. Nothing wrong with either way. This is just how I was taught.

I'm so happy that I'm going to culinary school and they are using your videos !

Your demi glace recipe is superb!

i’ve always wanted to learn how to make this stuff, thanks john👍

Oh my Gawd, that Demi glacé was beautiful when you slapped it. I was in awe and then laughed at myself!

Use 80 to 85 Celsius or 176 to 185 Fahrenheit. Buy if needed a large simmer plate. Also buy a temp meter. Both are worth it if you make lots of stocks like I do.

Can't wait for Part 2! Thanks for the Video, very informative! like!

well done. i do it the same way but add also 1 bottle of red wine, 40 peppercorns, one big slice of bacon and a couple of bay leafs.

The results is so amazing

Man I love this channel, Chef John always made me laugh...especially the thin film part...nobody knows what it is...just pretend that we don't see it. LoL. I'd like to do this, but my gas tank would be empty in a day and my mom would beat the crap out of me.

NOW it's getting serious :) Looking forward for the next episodes using this stuff.

my 6month old love watching chef jhon with me

Great video, so easy to understand and to the point!

As a chef... I enjoyed that glace spanking way too much lol Great vid!!

Lol... "oh yeah that should hold you!" Sweetheart put down the laundry and c'mere. Lol. I love this guy

This has become one of my favorite fall traditions. I just got about 20# of marrow bones, and I'm about to go to town. My butcher is awesome, and cuts me a ridiculously cheap deal.

I saw some other channel reference this video and went straight to the source!

demi glaze may not be a mother sauce but it is the daddy sauce

I've always wanted to learn a traditional demi glace, thank you so much haha

I like the video even before I am done watching, Chef John’s voice makes it well worth it.

It's strange how I keep watching these kind of nerdy meat-videos even though I've been a vegetarian for several years. I'm normally disgusted by meat, but I just really, really love Foodwishes!

I don't even cook but I like watching Chef John cooks.

"enthusiastic simmer"... this is just beautiful.

THAT TAPPA-TAPPA AT THE END XD

Just found your channel trying this demi -Glace recipe this weekend

His inflection is just right👌🏻

Espectacular!!!🙂 thank you Cheff

You make me laugh out loud! You are the best!

This brought me back memories from like 4 weeks ago in culinary school. No Espagnole? But very interesting take, Chef John!

Adam Ragusea approved

I love your voice overs for your videos, they always make me laugh!!! ;) Keep up the great work!

Love videos like this. It's the why of cooking

I was at my final, at colinary school today, and i actually talked about Demi glace!

I made that but much less amount and it turned out fantastic ... The smell is 😝 ... I actually simmered it for about 25 hours and I added a lot of water during this time cause I didn't get the "bare bone" after 18 hours ... But the final result is great

Oh no chef John, you make us wait for part 2!!!

I always thought that making a demi glaze is easy but then with this video I guess it is not. the time and effort put into it. well. i guess for the sake of preparing good food, THANK YOU FOR THISW VIDEO. helped a lot to understand DEMI-GLAZE.

7:38: "somehow someway, cool your demi down" Also known as one of chef John's best out of context quote!

Love the gelatin slap!

You're F.unny and Educational.! Thank you 😊 Chef John

You're awesome Chef John, not anti climatic at all

Thank you for calling it fat or foam, not scum like other chef refer to it as.

Hey John, I do love your channel mate. The wife left for our Christmas break three days ago and I’m joining her tomorrow ....why? I wanted make this and I’ve just finished after 2 days of nursing my Demi glacé though every step you outlined. The wife thinks I’m a painful cook so it’s the only way I could invest the time and effort. The process started yesterday in the morning and I’ve just put everything in the fridge! I’m hoping it’s good- will let you know!

Stay for the ending. It's worth it.