It's about time I tackled Demi Glace, the secret described by some as the mother of french cooking. This was deeply gratifying to make, and I'm now equipped for some serious recipes coming up. Learning to cook Demi Glace with Anthony Bourdain's Les Halles Cookbook.

My Essentials
Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3
My Favorite Knife: https://amzn.to/3PZ6eAi
My Apron (other colors available): https://amzn.to/45uQOZr
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Chapters
00:00 Anthony Bourdain's Demi Glace
01:15 Breaking Down The Ingredients
01:58 Prepping The Demi Glace
03:56 Reducing And Relaxing
06:55 The Finished Product

Ingredients
NOTE these ingredients are relative to your pot size.
• equal parts beef bones and beef knuckles
• tomato paste
* Vegetables combined are no more than 1/3 the amount of bones used *
• 50% white onions
• 25% carrots
• 25% celery
• thyme
• 2/3 Bay Leaves
• 34 Shallots
• 1 bottle red wine
• filtered COLD water

Equipment
• biggest pot you have
• large fine mesh sieve strainer
• cheese cloth (optional)
• large spoon
• roasting pan
• ice cube tray for storage (optional)

#anthonybourdain #frenchfood #demiglace