Demi glace recipe

Demi Glace recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Demi Glace recipe is a classic French sauce that adds depth and richness to any dish. Made by reducing a combination of veal or beef stock, red wine, and various aromatics, this velvety sauce is a labor of love. The process involves simmering the ingredients for hours until it reaches a syrupy consistency, resulting in a concentrated flavor that enhances the taste of meats, gravies, and stews. Indulge in the luxuriousness of this culinary masterpiece with our step-by-step Demi Glace recipe.

Keywords: French cuisine, sauce, veal stock, red wine, aromatics.

Demi glace recipe details

Demi glace recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

2 kg	bones and trimmings of beef, vension or poultry
	salt
	oil, for frying
2 clove(s)	garlic, chopped
3	onions, roughly chopped
3 large	carrots, roughly chopped
100 g	celeriac, roughly chopped
2 tbsp	tomato puree
1 l	red wine
3 l	water
	peppercorns
2	bay leaves

Instructions

Wash the bones and chop the bones and the meat trimmings into walnut-sized pieces. In a roasting tin, roast all in some oil for 2 hours over low heat, turning every now and then. You may also roast larger bones or beef shank cross cuts on the whole in the oven.

When bones and meat are strongly browned, add the vegetables and roast for another 30 minutes approximately, also the vegetables should brown considerably. Then add the tomato purée and cook stirring for 1-2 minutes. Deglaze and boil down with the red wine repeatedly. Pour in the water and bring to a boil. Skim off any scum, then reduce the heat.

Only now add the bay leaves and peppercorns and season with salt. Cover and simmer for approximately 5 hours. If you have to interrupt the cooking process, cool the sauce in the fridge overnight or e.g. in the winter outside. Reheat the sauce the next day and continue to cook. At the end of the cooking time, remove the lid and go on cooking in order to achieve a good consistency and taste.

When the bones and the meat have given all their flavour, strain through a wide-meshed sieve. Bring the sauce to a boil again and cook until reduced to half. Then strain the sauce again, now through a very fine sieve. Fill the hot sauce into sterilized glasses and seal. Makes 1- 1 ½ litres.

The sauce can be stored in the refrigerator for approximately 3 months (sealed), in the freezer for at least 6 months. Don’t be surprised, the sauce will gelatinize in the fridge, but liquefies when reheated.

The demi-glace is the perfect sauce basis for various meat dishes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 8 hrs
Grade of difficulty:
easy
Calories per portion:
n/a