red wine demi glace recipe

Written BySheba G Updated On
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The Best red wine demi glace recipe

I’m so excited to share this red wine demi glace recipe with you all. This dish has been a staple in my household for years, and it’s always a crowd-pleaser. Whether I’m serving it as a sauce for my family’s pasta night or as a dip for our favorite appetizers, everyone always asks for seconds.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself. But what really sets this recipe apart is the depth of flavor it brings to any dish.

With its rich, velvety texture and intense red wine flavor, it’s the perfect addition to any meal. And let’s not forget the health benefits – this recipe is packed with antioxidants from the red wine and is low in calories, making it a guilt-free addition to any diet. My kids love helping me make it in the kitchen, and they’re always eager to taste the results.

We’ve even started serving it at family gatherings and parties, where it’s always a hit. The key to this recipe is in the reduction process, which concentrates the flavors and creates that signature demi glace texture. It’s a game-changer for any home cook looking to elevate their dishes without breaking the bank or sacrificing flavor.

So if you’re looking for a recipe that will impress your family and friends alike, look no further than this red wine demi glace recipe.

Red Wine Demi Glace

4.6 from 1742 votes

A rich, savory sauce made by reducing red wine and beef stock with aromatic vegetables. This classic French sauce adds depth and elegance to steaks, roasts, and other meat dishes.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 2 cupsCuisine: InternationalCalories: 120 kcal per 1/4 cup

🥘Ingredients

For the Demi Glace

4 cups beef stock, preferably homemade
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1 tablespoon tomato paste
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1In a large saucepan over medium-high heat, melt 1 tablespoon of the butter.
2Add the chopped onion, carrot, and celery and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 to 10 minutes.
3Stir in the tomato paste and cook for 1 minute, until it darkens slightly.
4Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
5Let the wine boil until reduced by half, about 5 to 7 minutes.
6Add the beef stock, thyme sprigs, and bay leaf.
7Bring the mixture to a boil, then reduce the heat to low and simmer gently, uncovered, for 2 hours.
8The liquid should reduce by about half and become slightly syrupy.
9Strain the sauce through a fine-mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible.
10Discard the solids.
11You should have about 2 cups of liquid.
12In a small bowl, mash the remaining 1 tablespoon of butter with the flour to form a smooth paste.
13Bring the strained sauce to a simmer over medium heat, then whisk in the butter-flour paste.
14Continue to simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes.
15Season the demi glace with salt and pepper to taste.
16Use immediately, or let cool and store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

🔧Equipment

Large saucepan or Dutch oven
Fine-mesh strainer
Wooden spoon
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 10mg🧂Sodium: 480mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 6g

📝Notes

For a more intense flavor, use a full-bodied red wine. The demi glace can be made ahead and reheated gently. If the sauce is too thin, simmer a bit longer to reduce further.

Watch Video Of How Red Wine Demi Glace Works

This red wine demi glace recipe is truly one of my go-to dishes when I’m hosting dinner parties or special occasions.

It’s easy to make ahead of time and reheats beautifully, making it perfect for busy hosts who want to serve something impressive without sacrificing too much time or effort.

And let’s not forget the health benefits – this recipe is packed with antioxidants from the red wine and is low in calories, making it a guilt-free addition to any diet.

❓ Frequently Asked Questions About Red Wine Demi Glace

1.

What is demi glace?
Demi glace is a French cooking term that refers to a rich, flavorful sauce made by reducing brown stock (such as beef or veal) with wine and aromatics until it reaches a thick, syrupy consistency.

2.

Can I use white wine instead of red wine?
While you can use white wine as a substitute, keep in mind that the flavor profile will be different. Red wine adds a deeper, richer flavor that pairs perfectly with many dishes.

3.

How do I store leftover demi glace?
Store leftover demi glace in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.

4.

Can I make demi glace without reducing the stock?
No, reducing the stock is essential in creating that signature demi glace texture and flavor.

5.

What are some ideas for using demi glace?
Demi glace can be used as a sauce for pasta, meat, or vegetables; as a dip for bread or crackers; or as an ingredient in soups and stews.

6.

How do I know when my demi glace is reduced enough?
The ideal consistency is thick but still pourable – think of honey or syrup.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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