Demi-Glace Sauce Recipe

A spoon coated with a demi-glace sauce dripping over a small sauce pan.

5 from 1 vote

There is nothing quite like Demi-Glace, a rich, silky sauce that gives steak, short ribs, and other meats a restaurant-quality taste. I used to make batches of it in professional kitchens, and now I get to teach you how to make it at home.

Prep Time5

Cook Time2 10

Total Time2 15

Course: sauces

Cuisine: French

Servings: cups

Calories: 682kcal

Author: Mike Cleavenger

Ingredients

1 tablespoon canola oil
¼ cup chopped onion small dice
2 tablespoons carrot, chopped small dice
8 ounces celery, chopped small dice
2 tablespoons tomato paste
1 cup red wine
10 cups veal stock

Instructions

Heat oil in a large pot. Add onion, carrot, and celery, then cook until lightly browned. Add sugar and tomato paste, then cook until caramelized.
Pour in red wine, scrape the bottom of the pot, and reduce by 75%.
Stir in veal stock and bring to a gentle simmer, and reduce for 2 hours over a medium-low heat.
Strain through a fine mesh strainer to remove vegetables.
Return liquid to the pot and simmer until reduced to about 2 cups, thick enough to coat a spoon.
Use immediately or cook and freeze in ice cube trays.

Notes

I recommend skimming every 15-20 minutes for a clear sauce.
Burnt vegetables will ruin your sauce, so caramelize them gently.
Reduce the veal stock low and slow for the best flavor.
Demi-Glace should be reduced to 2 cups and coat the back of the spoon.
Freeze cooled Demi-Glace into ice cube trays for proper storage.

Nutrition