Classic Demi-Glace Recipe

Demi-glace is a rich, flavorful sauce that serves as a foundation for many classic French dishes. It is made by combining equal parts of brown stock and sauce espagnole, then reducing it to a thick, glossy consistency.

This recipe requires time and patience, but the result is a versatile sauce that enhances the flavor of meats, vegetables, and more.

Traditional Demi-Glace Recipe

This demi-glace recipe takes approximately 4-6 hours to prepare and yields about 2 cups of sauce. It’s perfect for elevating your culinary creations with its deep, complex flavors.

Ingredients

• 4 cups brown stock (beef or veal)
• 2 cups sauce espagnole
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 bouquet garni (thyme, bay leaf, parsley stems)
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In a large saucepan, combine the brown stock, sauce espagnole, and red wine (if using).
2. Add Aromatics: Stir in the tomato paste and bouquet garni.
3. Simmer: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer uncovered for about 2-3 hours, skimming off any impurities that rise to the surface.
4. Reduce: Continue to simmer until the sauce has reduced by half and has thickened to a syrupy consistency.
5. Strain: Remove the bouquet garni and strain the sauce through a fine-mesh sieve to remove any solids.
6. Season: Taste and adjust the seasoning with salt and pepper as needed.
7. Cool and Store: Allow the demi-glace to cool before storing in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 4-6 hours
• Total Time: 4-6 hours 30 minutes

Nutrition Information

• Servings: 2 cups
• Calories: 50kcal
• Fat: 0g
• Protein: 1g
• Carbohydrates: 1g