Demi-Glace

Name: Demi-Glace
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 cups good-quality beef stock; 1 yellow onion, diced; 1 carrot, diced; 1 celery stalk, diced; 2 tbsp tomato paste; 2 garlic cloves, minced; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup dry red wine; 1 bay leaf; 2 fresh thyme sprigs; 1/2 tsp black peppercorns; to taste salt

A rich, deeply flavored brown sauce that forms the foundation of many classic French dishes. This simplified version delivers the intense flavor without the traditional 2-day process.

105 minMediumServes 865 cal/serving

FrenchSauceStovetopStandardLow CarbNut-FreeCorn-Free

Ingredients

4 cups good-quality beef stock
1 yellow onion, diced
1 carrot, diced
1 celery stalk, diced
2 tbsp tomato paste
2 garlic cloves, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup dry red wine
1 bay leaf
2 fresh thyme sprigs
1/2 tsp black peppercorns
to taste salt

Instructions

1

In a large, heavy-bottomed saucepan or Dutch oven, melt 2 tbsp unsalted butter over medium heat.
2

Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Cook until vegetables are soft and beginning to brown, about 8-10 minutes.
3

Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly.
4

Sprinkle 2 tbsp all-purpose flour over the vegetables and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
5

Slowly pour in 1 cup dry red wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until the wine is reduced by half, about 5 minutes.
6

Add 4 cups good-quality beef stock, 1 bay leaf, 2 fresh thyme sprigs, and 1/2 tsp black peppercorns. Bring to a boil, then reduce heat to maintain a gentle simmer.
7

Simmer uncovered, stirring occasionally, until the sauce is reduced by half and thickened, about 60-75 minutes.
8

Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all the flavor. Discard the solids.
9

Return the sauce to a clean saucepan and simmer for an additional 10-15 minutes until it coats the back of a spoon.
10

Season with to taste salt. The sauce can be used immediately or refrigerated for up to 5 days, or frozen for up to 3 months.

Questions

Can I make Demi-Glace dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Demi-Glace gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Demi-Glace keep?

Refrigerated in a sealed jar, it keeps four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Can I halve or double Demi-Glace?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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