West Indian-style Demi-glace

Ingredients

In this West Indian adaptation of Demi-glace, the traditional French flavors are infused with vibrant West Indian spices and ingredients. The addition of allspice, thyme, Scotch bonnet peppers, bell peppers, and garlic gives the sauce a distinct Caribbean twist, adding warmth and complexity to the rich base of veal or beef stock. We alse have the original recipe for Demi-glace, so you can check it out.

• 2 cups (470ml) veal or beef stock 2 cups (470ml) veal or beef stock
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 Scotch bonnet pepper, seeded and minced (adjust to taste) 1 Scotch bonnet pepper, seeded and minced (adjust to taste)
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 4g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a saucepan over medium heat. Add the onion, carrot, celery, bell pepper, and garlic. Sauté until the vegetables are softened and lightly browned.
2. 2.
   Add the allspice, dried thyme, and minced Scotch bonnet pepper to the saucepan. Cook for an additional minute to release the flavors.
3. 3.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook the roux for a few minutes until it turns golden brown.
4. 4.
   Slowly whisk in the veal or beef stock, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 20 minutes, or until the sauce has thickened and reduced by half.
5. 5.
   Strain the sauce through a fine-mesh sieve to remove any solids. Season with salt and pepper to taste.
6. 6.
   Serve the West Indian-style Demi-glace as a sauce for meats, seafood, vegetables, or grains. Enjoy the vibrant flavors of the Caribbean in every bite!

Treat your ingredients with care...

• Scotch bonnet pepper — Adjust the amount of minced pepper according to your spice tolerance. Be cautious as Scotch bonnet peppers are very hot. Consider wearing gloves while handling them to avoid skin irritation.

Tips & Tricks

• For a vegetarian version, substitute the veal or beef stock with vegetable stock.
• Adjust the spiciness of the sauce by adding more or less Scotch bonnet pepper.
• Use the West Indian-style Demi-glace as a marinade for meats before grilling or roasting for an extra burst of flavor.
• Freeze any leftover Demi-glace in ice cube trays for convenient portioning in future recipes.
• Experiment with different combinations of West Indian spices to customize the flavor profile of the sauce.

Serving advice

Serve the West Indian-style Demi-glace alongside grilled or roasted meats, such as jerk chicken or pork. It also pairs well with seafood dishes like grilled shrimp or fish. Drizzle the sauce over steamed vegetables or use it as a dipping sauce for fried plantains. The possibilities are endless!

Presentation advice

When serving the West Indian-style Demi-glace, garnish with fresh thyme leaves or a sprinkle of allspice to add a touch of visual appeal. Serve the sauce in a small bowl or drizzle it over the main dish for an elegant presentation.