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

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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.

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Questions

What should Demi-Glace look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until the sauce is reduced by half and thickened. Step 9: cook until it coats the back of a spoon.

How do I know the sauce has reduced enough in Demi-Glace?

Step 5 reads: "Bring to a simmer and cook until the wine is reduced by half, about 5 minutes." Go by step 5, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

What equipment do I need for Demi-Glace?

Beyond a knife and a board, the method uses a Dutch oven (step 1) and a fine-mesh sieve (step 8). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of red wine in Demi-Glace?

The entry for Demi-Glace calls for 1 cup dry red wine. In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I make Demi-Glace dairy-free?

Yes. The dairy in Demi-Glace 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.

Is Demi-Glace keto-friendly?

A serving of Demi-Glace carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

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