This stuff looks absolutely amazing, a recent recipe posted over at FoodWishes, showing how to make your own Demi-Glace from veal bones and vegetables and a little tomato paste. Log In It's actually part 1 of a two part video post - the later half shows how to turn the demi-glace into a Bordelaise sauce to go over a steak. I've made chicken and vegetable stocks many times, but have yet to try and make a beef or veal stock on my own. I would really love to try something like this but for some reason I am a bit intimidated with it coming out wrong, or winding up with a "burnt" taste - which has sometimes happened when I am making chicken or vegetable stocks. I guess I will just have to bite the bullet and go grab some veal bones and other parts and give it a try.
