easy demi glace recipe

The Best easy demi glace recipe

Easy Demi Glace Recipe

4.9 from 1940 votes

A rich and flavorful demi glace made with simple ingredients and reduced effort. Perfect for elevating steaks, roasts, and other gourmet dishes with minimal hands-on time.

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Prep Time10 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 40 mins

Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Stock Reduction

• 4 cups beef stock (preferably low-sodium)
• 2 cups red wine (such as Cabernet Sauvignon)
• 1 cup water
• 1 medium onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tsp black peppercorns
• 2 tbsp tomato paste

For Finishing

• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour (optional, for thickening)
• Salt and black pepper to taste

👨‍🍳Directions

1. 1
   In a large stockpot or Dutch oven, combine the beef stock, red wine, water, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, and peppercorns. Stir in the tomato paste until dissolved.
2. 2
   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 2 to 2.5 hours, or until the liquid has reduced by about two-thirds and is thick enough to coat the back of a spoon.
3. 3
   Strain the mixture through a fine-mesh strainer lined with cheesecloth (if using) into a clean pot or bowl. Discard the solids.
4. 4
   Return the strained liquid to the pot and place it over medium-low heat. Add the butter and whisk until fully melted. If a thicker consistency is desired, mix the flour with a small amount of cold water to form a slurry, then whisk it into the sauce. Simmer for an additional 5 minutes.
5. 5
   Season with salt and black pepper to taste. Remove from heat and let it cool slightly before transferring to an air-tight container. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

🔧Equipment

• Large stockpot or Dutch oven
• Fine-mesh strainer
• Cheesecloth (optional)
• Wooden spoon
• Ladle
• Air-tight container for storage

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 6g💛Saturated Fat: 3.5g❤️Cholesterol: 15mg🧂Sodium: 200mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 2g

📝Notes

Tips: For a deeper flavor, roast the onion, carrots, and celery in the oven at 400°F for 20 minutes before adding them to the stock. Use homemade beef stock if possible for the best results. If the sauce is too thin after straining, continue simmering until it reaches the desired consistency.

❓ Frequently Asked Questions About Demi Glace

1. What is demi glace, and how is this easy version different?

Demi glace is a rich, concentrated French sauce traditionally made by reducing veal or beef stock with red wine and aromatics until thick and glossy. This easy version simplifies the process by using store-bought beef stock, a small amount of red wine (or substitute), and a few key ingredients like tomato paste and herbs to mimic the deep flavor without the hours of reduction. It’s not as complex as classic demi glace but delivers a similar velvety texture and savory taste in a fraction of the time.

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2. Can I make this recipe without red wine?

Yes! If you don’t have red wine or prefer not to use it, you can substitute it with one of these options:
– Beef broth + vinegar: Replace the wine with an equal amount of beef broth and add 1 teaspoon of balsamic or red wine vinegar for acidity.
– Grape juice + vinegar: Use ½ cup grape juice (like Concord) mixed with 1 tablespoon vinegar.
– Cranberry juice: Adds a slight tartness similar to wine.
The sauce won’t have the exact same depth, but it will still be flavorful.

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3. How long does this easy demi glace keep, and can I freeze it?

This sauce keeps well in the fridge for up to 5 days in an airtight container. For longer storage, freeze it in portions (ice cube trays work great for small amounts) for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove—it may separate slightly, so whisk it while warming. Avoid boiling to prevent breaking the emulsion.

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4. What dishes can I use this demi glace in?

This versatile sauce elevates many dishes! Try it in:
– Steak sauces: Deglaze the pan with a splash of demi glace after searing steak for an instant pan sauce.
– Beef stews or braises: Stir a few tablespoons into the pot for deeper flavor.
– Mashed potatoes or polenta: Drizzle over for a luxurious touch.
– Gravies: Mix with pan drippings for a richer Thanksgiving gravy.
– Pasta: Toss with pappardelle, mushrooms, and herbs for a quick meal.
– Vegetables: Glaze roasted carrots or Brussels sprouts for extra umami.

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5. My sauce turned out too thin—how can I thicken it?

If your demi glace isn’t thick enough, try these fixes:
– Simmer longer: Reduce it over low heat until it coats the back of a spoon (this may take 5–10 minutes).
– Cornstarch slurry: Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the sauce, and simmer for 1–2 minutes.
– Beurre manié: Knead 1 tablespoon softened butter with 1 tablespoon flour, then whisk small pieces into the sauce until thickened.
– Xanthan gum: For a gluten-free option, whisk in ¼ teaspoon xanthan gum (a little goes a long way!).
Avoid adding flour directly, as it can clump. If the sauce is too thick, thin it with a splash of warm broth.