Demi-Glace
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.
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
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1
In a large, heavy-bottomed saucepan or Dutch oven, melt 2 tbsp unsalted butter over medium heat.
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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.
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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.
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4
Sprinkle 2 tbsp all-purpose flour over the vegetables and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
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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.
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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.
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7
Simmer uncovered, stirring occasionally, until the sauce is reduced by half and thickened, about 60-75 minutes.
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8
Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all the flavor. Discard the solids.
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9
Return the sauce to a clean saucepan and simmer for an additional 10-15 minutes until it coats the back of a spoon.
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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.