From Wolfgang Puck's MasterClass

Recipe: Veal Stock and Demi-Glace

Countless recipes and sauces are within reach once you know how to make your own veal stock and demi-glace. Learn why you should roast your ingredients before making stock and how to transform your stock into a flavorful demi-glace.

Topics include: Mirepoix for Stock • Reducing and Deglazing • Demi-Glace

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Countless recipes and sauces are within reach once you know how to make your own veal stock and demi-glace. Learn why you should roast your ingredients before making stock and how to transform your stock into a flavorful demi-glace.

Topics include: Mirepoix for Stock • Reducing and Deglazing • Demi-Glace

Wolfgang Puck

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One of the basics of making a good sauce is first to make a good stock. Now I'm going to show you how to make a great veal stock. And we're going to reduce the stock afterwards and make a demi-glace out of it. If you get some veal bones, it's really simple. Put them in a roasting pan or in a baking pan, whatever you have at home. And then roast them in the oven until they get nice and brown. You can see I have some here roasting already. I'm going to take them out now and add some mirepoix to it. All right. Let's put this down. So this could be any kind of bones if you want to, like chicken bones maybe or beef bones. But it's always the same thing. When you want to make a brown stock, you start with browning the bones really well. So at home, use old scraps. For example, if you cut the chicken, if you cut the veal, all the leftover bones, put them in a Ziploc in the freezer. And then you can make the stock when you have enough bones. Or you just go out and buy some bones. So then we add the mirepoix. What is in a mirepoix? Onions, carrots, celery. And then I'm going to add some pepper, some thyme, a little bit of garlic, and tomato paste, a little rosemary. With the bay leaf, you have to be very careful because they are very strong. So I'm only going to add-- one leaf is enough. When you do the vegetables, you don't even have to peel them. You wash them, and that's it. Cut them into pieces. All right. Here is the celery. So mirepoix does not have to be cut in exact, nice, small [INAUDIBLE].. So put that over the bone. Here we cut them in half like this, like this. All right. All about the same size. And then again, just cut them up. So we use the bigger carrots for that. And then we're going to do the onion. All right. So this is so simple, so easy. So you can do that at home. It just takes a little time to brown the bones. But you can put the oven at 500, and it goes pretty fast. All right. I don't even peel the onion. I just leave it with the skin on. All right. So that's what in cooking we call a mirepoix-- onions, celery, carrots. Now we're going to add a little thyme, a few sprigs, a sprig of rosemary, a bay leaf, and some black pepper, and a few garlic cloves. A head of garlic, if you want to separate the cloves, just with your hand slap it a little bit. And then you take out the cloves. No need to peel them for the stock because we're going to strain everything out anyway. Here we go. And now I'm going to put that back in the oven. So I want to brown the vegetables just like I browned the bones. But the bones take much longer to brown, so I put them in first. Then if you want, put a little oil on top. All right. And then back in the hot oven. Let's check our bones with the vegetables in the oven. They are roasti...

Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I learned a lot of great techniques. I would have liked some more cooking dishes though. Perhaps not having the cocktails. I don't know if that one was really needed.

Loved it! The only one thing I didn't like is that you can't see how he makes the smoked salmon pizza, but I hope that with the recipe it'll be alright

This was a great session. Wolfgang Puck makes me want to cook anything and everything, and when he cooks everything looks so easy. I loved how he took his time explaining how to do everything. The one that looked the most delicious was the oatmeal risotto. I've only used this website for 2 weeks, and I really love it!

Homey and comfortable, I felt like a guest in his home where he was sharing his vast knowledge and displaying techniques. I loved that he would speak of fixing dishes that were over salted or reduced. All in all, a great class. Thank you Chef!

Comments

A fellow student

I roasted bones well once, and the next time I tried, it was disastrous. Just burned, no browning. Is a 500-degree oven really necessary or could one roast the bones at say 400 degrees F?

Clarence B.

Lesson was nice. I've done several of these cooking classes along with some from CIA. It's interesting to see the approaches of different chefs. I try to pick and chose and adapt and improvise to my resources. The pressure cooker is certainly a handy tool but, a rainy afternoon with bones, vegetables, fire and music isn't a bad way to go.

DocGII

There is such great value in making your own stock. While I believe there are great stocks available in most grocery stores, home made is best. Plus, when you make your own stock you are in control of the amount of salt in your preparation, I love the step by step procedure provided by Chef Puck. Just be patient, cooking times will vary. Keep a watchful eye on your pot and not the clock. Happy Cooking.

Christian C.

Wolfgang has a solid recipe here for Demi-Glace. I respect this chef but I have to criticize what he said about the stock reduction (after pressure cooking). Reducing the stock by half WILL NOT get you a Demi-Glace that coats the back of a spoon. This stock will need to be reduced by 75% (at least) -- One to one and a half hours depending on your cooktop. Don't let video trickery fool you: Though making Demi-Glace is not complicated, it is extremely time consuming. Thanks for the recipe Wolfgang!

Adam C.

I have a pressure cooker but for some reason I feel like that's cheating. I put it in the pot for six hours. I love it. what a difference soups and sauce taste with home made veal stock. I always replenish in the freezer. I also feel professional when I'm in the butcher's and ask for veal bones.

Tina T.

I use my pressure cooker an average of twice weekly. Love it!! :) This was/is a easy way to make sauce that I can remember and manage. Definitely gonna go for it!

Ryan G.

I have never studied how to make stock or sauce before. I will now try to make this recipe.

A fellow student

I love chef Puck's personality. He is funny and easy to listen to. Loved this class.

A fellow student

I have done this three times exactly as the lesson states and when I go to reduce my stock down to half it doesn't thicken. Ever. Just eventually evaporates into thin air. No idea what I am doing wrong.

A fellow student

After just finishing both of Chef Keller's Masterclasses, I'm not too impressed with Chef Puck's. No where near as thorough with explanations on technique.