sure could....but that would be demi glace....boullion is a broth...
I think it's Chase that always has some in the freezer.
Linda C

Yes It's me that makes my own demi glace and brown sauce ( Sauce Espagnole) which is one of the four Mother Sauces.

I start with beef stock and keep bringing it down until I get demi glace, sublime! It's a labour of love that takes a few days although not much work time each day but trust me it's well worth it.

To tell you the truth I often just go as far as the brown sauce which is wonderfully rich and flavourful and adds so much to your beef dishes.

Demi Glace and Sauce Espagnole (Brown Sauce) made from stock

For Stock

5 Or 6 Pounds Of Beef Bones, Veal Bones ,Maybe More
2 Celery Stalks Chopped
1 Onion Chopped
2 Carrots Chopped

For Brown Sauce

3 carrots chopped
4 celery ribs chopped
1 Large Onion Or 2 Small chopped
1 cups Butter
1 Cup Flour
3 TBSP tomato paste
12 Cups hot beef stock
Thyme, Bay Leaf, Parsley

For Demi Glace
2 Tbl Maderia
additional beef stock equal to The Brown Sauce

For the Beef Broth
Drizzel the bones and veggie with olive oil and sprinkle with salt and
pepper. Roast the veggies and beef bones in the oven at 400 degres for
30 minutes, turn and cook 30 minutes more or until lovely and carmelized.
Place in a large stock pot and cover with 18 cups of cold water. Simmer
for 4-6 hours. Strain, place in fridge. In the morning skim off fat.

For the Brown Sauce ( Sauce Espagnole)

Saute mirepoix ( chopped onons, carots and celery) in butter until the
onions are light golden brown. Add tomato paste and continue cooking
gently. Make a brown roux over low heat in a heavy pan with 1 cup of
butter and 1 cup of flour. When the roux is a hazelnut color, add two
thirds of HOT beef broth. (Reserve one third for demi glace), and whisk
together. Add the vegetables, as well as a bay leaf, a little thyme and
some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off
the scum that rises to the

surface. Strain it through a fine strainer, and press the mirepoix
gently to extract their juices. CHill over night. Skim off fat.~
Then, for the demi-glace, add an equal amount of beef or veal stock,
bring it to a boil, and simmer until the sauce is reduced by half, again
skimming the surface as necessary. Off the heat, add 2 tablespoons
Madeira. Freeze in ice cube trays.

Note: Totals are:
18 cups water for broth
12 cups broth for Brown Sauce
6 cups broth for Demi Glace plus 6 cups of brown sauce

Thanks Linda C and Chase. I already make my own Demi, but that's not quite what I'm looking for. Demi is more of a sauce, and less of an ingredient, in my mind. Not a cup of double strength clear broth like a consomme, rather I want it to be pure concentrated Beef or Chicken Flavor like you get in the granular stuff from Wylers, or in a paste form that you can buy at restaurant supply houses. Only I want to know what's in it. I realize I don't have access to the industrial high pressure extraction equipment they do, but could it be done by consistent, slow evaporation?

Steve

Well, you could use a dehydrator to dry out plain old stock...but it would be a troublesome, slow business. Probably use so much energy and time for so little result that you'd go mad.

Better to make good, rich stock and freeze it in small quantities like ice cube trays to add to things.

Or, buy good quality base, like Minors (we recently discussed this in another thread) to keep in the fridge. It is lower in sodium than bouillon, and made of better ingredients. Check with better grocery stores around where you live, but here's an online link as well.

Here is a link that might be useful: Minors bases

Simple....don't take the "sauce" down so much.
Demi glace is bullion reduced....

Demi glace doesn't need flour it's just the meat and veg and seasoning all reduced. It's only reduced stock - just what you want, I think?

Steve, I don't use my demi glace as a sauce, it's much to rich. I use it as an ingredient.

I freeze it in ice cube trays and use 1 cube to enrich gravies, pan sauces , soups etc.

Thanks everyone! I have an idea now of how I want to do this. I'll post and let you know how it turns out!

Steve