What Is Beef Demi Glace?

Butter and demi-glace, the rich, flavorful sauce that has been enhancing dishes all over the world for decades, are the two secrets that every professional chef uses to transform their food from ordinary to extraordinary. Demi-glace is still used in many of the best restaurants and has roots in traditional French cuisine. Demi-glace pairs well with almost any meat because it has a potent savory flavor. But even though it can take a lot of work to make, the end result is well worth it. To find out how to make demi-glace and what to cook with it, continue reading:

Demi-glace is an incredibly rich, thick sauce made by simmering red wine or Espagnole sauce and brown (traditionally veal or beef) stock together until they have the consistency of almost-syrup. It is frequently used in traditional dishes as a stand-alone sauce or as a foundation for other sauces. Chefs adore using it to add a rich depth to their dishes and soups because it has such a strong flavor. It is an incredibly useful tool for a chef to have.

Click Play to See This Demi-Glace Recipe Come Together

This recipe uses pre-made beef stock, which saves a significant amount of time, and offers straightforward instructions for sautéing the mirepoix and making a roux if you’re looking for a homemade demi-glace that won’t take up a significant portion of your hard-earned Saturday. You need cheesecloth, so have it handy. ” —Victoria Heydt.

What Is Beef Demi Glace?

For the Sachet dÉpices:

  • 1 dried bay leaf
  • 1 teaspoon dried thyme
  • 6 to 8 fresh parsley stems
  • 8 to 10 whole peppercorns

For the Sauce:

  • 2 tablespoons (or 1 ounce) clarified butter
  • 1/2 cup chopped yellow onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 1/4 cup all-purpose flour
  • 5 cups low-sodium beef stock, divided
  • Kosher salt, to taste

Steps to Make It

  • Gather the ingredients. The Spruce Eats / Ali Redmond
  • Put the peppercorns, thyme, bay leaf, and parsley stems on a square of cheesecloth. The Spruce Eats / Ali Redmond .
  • The sachet dépices are made by bundling it with cooking twine. The Spruce Eats / Ali Redmond .
  • Chop the onions, celery, and carrots and add to the butter in a heavy-bottomed pot over medium heat. The onions should be sautéed for a few minutes, until they are translucent. The Spruce Eats / Ali Redmond .
  • Sprinkle in the flour and stir to form a paste. Cook the flour for approximately 3 minutes, stirring frequently, until it is just lightly browned but not burned. The Spruce Eats / Ali Redmond .
  • Whisk in 3 cups of the beef stock. The Spruce Eats / Ali Redmond .
  • Bring to a boil over medium-high heat. Then, reduce for about 20 minutes, or until the total volume has decreased by about a third, by lowering the heat to a simmer, adding the sachet, and continuing to cook. The Spruce Eats / Ali Redmond .
  • Get the sachet out of the pan and set it aside before turning off the heat. Use a spoon to gently separate the sauce from the remaining mirepoix (the sautéed vegetables) as you carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. The Spruce Eats / Ali Redmond .
  • Put the sachet back in the pot, add the remaining 2 cups of stock, and add the sauce back to the pan. The Spruce Eats / Ali Redmond .
  • Regain a boil in the pot, then reduce the heat to a simmer 50 minutes or until the sauce has reduced by half is about how long to simmer. The Spruce Eats / Ali Redmond .
  • Discard the sachet. Strain the sauce through a fresh piece of cheesecloth. The Spruce Eats / Ali Redmond .
  • If you’re using the demi-glace for a dish as is, add kosher salt to taste. Wait until the very end to season the sauce when adding it to another sauce recipe. The Spruce Eats / Ali Redmond .

How to Store and Freeze

You’ll always have demi-glace on hand if you keep some on hand for your culinary endeavors.

When kept in a sealed container, demi-glace can last up to two weeks in the refrigerator.

You can also freeze it for three or four months.

Unlike traditional demi-glace, this recipe won’t gel when chilled because store-bought stock lacks the gelatin that homemade stock made with bones contains. Since demi-glace cannot be frozen using the conventional method, freeze this sauce in ice cube trays before transferring it to freezer bags. Take out the quantity(s) required for each recipe, then thaw

A little demi-glace can be used to flavor stews, soups, and stir-fries in addition to standing alone as a sauce for steak, roast beef, or pork chops. Its also the base for myriad sauces:

  • You can make a traditional red wine sauce by adding some red wine and reducing it for a while.
  • Combine the demi-glace, fortified wine, and butter to create a port wine sauce.
  • Demi-glace is cooked with mushrooms, shallots, and sherry to make a classic mushroom sauce.

What’s the Difference Between Demi-Glace and Stock?

Compared to demi glace, which is a concentrated stock, stock or broth is significantly more watery. Even though all stocks—typically those created from scratch—have stock components, not all stocks are demi glace. If you have some of this shortcut stock in the freezer, you can substitute demi glace for stock, but you’ll need to thin it out with either more store-bought stock or water.

Is Demi Glace the Same as Gravy?

Gravy is typically made from pan drippings, stock, and/or wine, along with flour or cornstarch to thicken it, even though both can be made from meat and tend to be rich, savory, and flavorful. With the exception of this recipe, a demi glace is a reduced espagnole sauce that is typically made with cooked down vegetables, tomato puree, a meat stock (usually veal, beef, or chicken), and wine.

Recipe Tags:

Homemade Demi-Glace

FAQ

What is demi-glace sauce made of?

Demi-glace is an incredibly rich, thick sauce made by simmering red wine or Espagnole sauce and brown (traditionally veal or beef) stock together until they have the consistency of almost-syrup. It is frequently used in traditional dishes as a stand-alone sauce or as a foundation for other sauces.

What is a substitute for beef demi-glace?

If you’re looking for a demi-glace replacement that has a little bit of a kick, red wine sauce is a fantastic choice. Red wine, beef broth, and chicken or beef stock make up red wine sauce. Additionally, it is thickened with cornstarch or flour, adding to its richness.

Is demi-glace the same as beef broth?

Demi-glace differs from stock and gravy in that it is thicker and flavorful. It is a dark sauce made by combining Espagnole sauce and brown stock from meat. Due to the fact that you combine half brown sauce (the Espagnole sauce) with half brown stock and cut the reduction in half, it is known as a “demi” (or “half”) glaze.

What the demi-glace taste is?

Demi-glace has a flavor that is extremely rich, deep, and meaty. It might be slightly sweet from the caramelization that happens while reducing it and slightly salty from the concentrated stock.

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