Easy Homemade Demi-Glace

Name: Easy Homemade Demi-Glace
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 tablespoons vegetable oil; 1 cup onion (chopped); 1/2 cup carrot (chopped); 1/2 cup celery (chopped); 2 tablespoons tomato paste; 1 cup red wine; 1.5 litres beef stock (good quality); 1 bay leaf; 5 sprigs thyme (fresh)

135 min 8 servings Medium

All Recipes

Create a rich and velvety homemade demi-glace with ease. Perfect for enhancing your favourite dishes with a deep, savoury flavour.

Prep

15 min

Cook

120 min

Total

135 min

Servings

Difficulty

Medium

Demi-glace is a classic French sauce known for its deep, complex flavours and glossy finish. Traditionally, making a demi-glace is a time-consuming process involving veal stock and espagnole sauce. However, this simplified version allows you to achieve similar results in a fraction of the time. This recipe is perfect for home cooks who want to elevate their meals with minimal fuss. The easy-to-follow steps ensure that even beginners can create a rich and velvety sauce without needing specialized culinary skills.

Instructions

Sauté vegetables

In a large pot, heat the vegetable oil over medium heat. Add the onion, carrot, and celery. Cook for about 10 minutes until the vegetables are softened and lightly browned.

Pro tip: Stir frequently to prevent burning.

Add tomato paste

Stir in the tomato paste and cook for another 5 minutes until it darkens in colour.

Pro tip: This step is crucial for developing flavour.

Deglaze with wine

Pour in the red wine and bring to a simmer. Cook for about 10 minutes until the wine is reduced by half.

Pro tip: Scrape the bottom of the pot to release any brown bits.

Add stock and herbs

Add the beef stock, bay leaf, and thyme to the pot. Bring to a gentle simmer.

Pro tip: Avoid boiling to prevent cloudiness.

Simmer and reduce

Let the mixture simmer uncovered for 1.5 hours, or until reduced by half, stirring occasionally.

Pro tip: Skim off any foam or fat that rises to the surface.

Strain and finish

Strain the sauce through a fine-mesh sieve, discarding the solids. Return the liquid to the pot and simmer for 15 more minutes to thicken slightly.

Pro tip: Taste and adjust seasoning if needed.

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Tips & Tricks

Use a heavy-bottomed pot to prevent scorching.
Skim the fat frequently for a clearer sauce.
Reduce on low heat for the best texture.

Frequently Asked Questions

What is demi-glace?

Demi-glace is a rich, brown sauce used in French cuisine to enhance the flavour of dishes.

How do you make a demi-glace?

A simplified demi-glace involves simmering beef stock with vegetables and wine until reduced.

How long does it take to make demi-glace?

This easy version takes about 2 hours and 15 minutes, including preparation.

Can I freeze demi-glace?

Yes, you can freeze demi-glace in portions for up to three months.

What dishes can I use demi-glace with?

Demi-glace pairs well with steaks, roasts, and even roasted vegetables.

How many calories are in demi-glace?

This homemade version contains approximately 80 calories per serving.

What is the primary ingredient in demi-glace?

The primary ingredient in demi-glace is beef stock, reduced with vegetables and wine.

Serving Suggestions

Serve this demi-glace over steaks, roasts, or even vegetables to add a gourmet touch to your meal. Pair it with a robust red wine to complement its deep flavours. You can make this sauce ahead of time and store it in the refrigerator for up to a week or freeze it in portions for up to three months. Simply reheat gently before serving to enjoy its full richness.