How to make Demi Glace, with Savory Flavor

Ingredients:

1. Beef or veal stock – 1 liter (preferably homemade)
2. Brown sauce (Espagnole sauce) – 1 liter
3. Carrots – 1 pc (chopped)
4. Onion – 1 pc (chopped)
5. Celery – 1 stalk (chopped)
6. Garlic – 3 cloves (chopped)
7. Thyme – 2 sprigs (fresh or dried)
8. Bay Leaf – 1 pc
9. Tomato Paste – 2 tablespoons
10. Butter – 1 tablespoon
11. Red Wine (optional) – ½ cup (for added depth)
12. Black Peppercorns – 1 teaspoon

Method of Preparation:

1. Prepare the brown sauce (Espagnole): If not already made, start by preparing the brown sauce, which includes a roux (flour and butter), beef stock, and tomato paste. Set this aside.Try Our Espagnole sauce recipe.
2. Simmer the stock and vegetables: In a large saucepan, add the beef or veal stock, chopped carrots, onions, celery, garlic, thyme, bay leaf, and peppercorns. Bring to a boil.
3. Add tomato paste: Stir in the tomato paste and allow it to integrate into the stock. This will enrich the flavor and color.
4. Combine with brown sauce: Pour in the brown sauce (Espagnole) and mix well. Reduce the heat to a simmer.
5. Reduce the mixture: Let the mixture reduce by half over low heat, stirring occasionally. This process usually takes around 45 minutes to an hour. Skim off any impurities or fat that rise to the top to keep the sauce smooth.
6. Strain the sauce: After reducing, strain the demi-glace through a fine sieve or cheesecloth to remove the vegetables and herbs, resulting in a silky, rich sauce.
7. Final touch: If using red wine, add it now and simmer for another 10-15 minutes until the sauce reaches the desired consistency. Stir in butter at the end for a glossy finish.
8. Cool and store: Allow the demi-glace to cool, then store it in portions in the refrigerator or freezer for future use.

Why Make Demi-Glace?

Demi-glace is a classic French sauce that serves as the backbone of many fine dishes. It is deeply concentrated, rich, and full of robust flavors from the stock, vegetables, and aromatics. It adds complexity and richness to both casual and high-end cuisine. Making your own demi-glace ensures you control the quality and depth of the flavor.

Uses of Demi-Glace:

• Sauces: Use it as a base to create a variety of sauces, including red wine sauce, mushroom sauce, and peppercorn sauce, perfect for steaks or roasts.
• Gravies: Adds richness to gravies for roasted meats like beef, veal, and lamb.
• Finishing sauces: Drizzle demi-glace over roasted meats or vegetables for a luxurious finish.
• Soups and stews: Add a spoonful to elevate the flavor of soups or beef stews.

Tips for Using Demi-Glace:

• Intense flavor: A little goes a long way. Demi-glace is highly concentrated, so use it sparingly in dishes.
• Storage: Freeze demi-glace in small portions (like ice cube trays) for easy use in future recipes.

Serving Suggestions:

You can use this luxurious demi-glace to elevate steaks, roasted meats, or even rich stews. Try drizzling it over roasted beef tenderloin or use it to enhance the depth of flavor in our Beef Bourguignon or Lamb Shank recipes.

Is demi glace keto-friendly? Cast Iron Keto talked about this. Making demi-glace is an investment in time, but it transforms simple dishes into restaurant-quality meals, with deep, savory flavors and a beautiful, glossy finish!

Print Recipe

How to make Demi Glace, with Savory Flavor

Author: faisalahmmef@gmail.com

Difficulty: Beginner Prep Time 20 mins Cook Time 2 hrs Total Time 2 hrs 20 mins

Servings: 1

Ingredients:

Servings

• 1 liter Beef veal stock (preferably homemade)

• Brown sauce (Espagnole sauce)

• 1 pc Carrots (chopped)

• 1 pc Onion (chopped)

• 1 Stalk Celery (chopped)

• 3 cloves Garlic (chopped)

• 2 spring Thyme (fresh or dried)

• 1 pc Bay Leaf

• 2 Tbsp Tomato paste

• 1 tbsp Butter

• Red Wine (optional)

• 1 tablespoon Black paper

Instructions

1. Prepare the brown sauce (Espagnole): If not already made, start by preparing the brown sauce, which includes a roux (flour and butter), beef stock, and tomato paste. Set this aside.Try Our Espagnole sauce recipe.
2. Simmer the stock and vegetables: In a large saucepan, add the beef or veal stock, chopped carrots, onions, celery, garlic, thyme, bay leaf, and peppercorns. Bring to a boil.
3. Add tomato paste: Stir in the tomato paste and allow it to integrate into the stock. This will enrich the flavor and color.
4. Combine with brown sauce: Pour in the brown sauce (Espagnole) and mix well. Reduce the heat to a simmer.
5. Reduce the mixture: Let the mixture reduce by half over low heat, stirring occasionally. This process usually takes around 45 minutes to an hour. Skim off any impurities or fat that rise to the top to keep the sauce smooth.
6. Strain the sauce: After reducing, strain the demi-glace through a fine sieve or cheesecloth to remove the vegetables and herbs, resulting in a silky, rich sauce.
7. Final touch: If using red wine, add it now and simmer for another 10-15 minutes until the sauce reaches the desired consistency. Stir in butter at the end for a glossy finish.
8. Cool and store: Allow the demi-glace to cool, then store it in portions in the refrigerator or freezer for future use.