Demi-glace could also be called 'Black Gold!' It adds a richness and depth of flavour that takes your dish up to professional levels.
🎉What Makes This Recipe Special?
I wish I had understood years ago what a difference demi-glace makes to a dish. The addition of the rich demi-glace will take any sauce you make to restaurant-level quality.
Demi-glace is expensive to buy if you can even find it. To make it yourself is not difficult but it does take time. If you entertain often, you can make this and store some in your freezer in half-cup quantities.
🥣How To Make Demi-glace
You start by making veal stock. This involves about 8 hours of roasting bones and vegetables, and reducing the stock produced by half.
To make the veal stock you start with about 16 cups of water and reduce it to about 8 cups of veal stock. The demi-glass further reduces, so the 8 cups of veal stock becomes about 4 cups of demi-glace. The recipe below is based on 2 cups of stock reducing to about 1 cup of demi-glace. At this point you can add in some other herbs, wine or liquor to give your demi-glace the flavour profile you want. You can see by the amount of reduction here how rich the flavour must be.
The good news is it is so flavourful that a little goes a LONG way! Divide it up in smaller portions to use in recipes like Classic French Short Ribs or Slow Cooker Tuscan Sausage Tortellini Soup.
Here is a fairly simple demi-glace recipe that goes well with beef. I personally use thyme and bay leaves for beef and if I wanted it for lamb I would add a sprig of rosemary.
As a sauce for beef dishes, a little pool under or on the meat serving goes a long way because the flavour is so intense. A little drizzle over potatoes or around the plate will also add a punch of flavour.
I sometimes add a cup to a soup broth. A 1:3 ratio- 1 cup of demi-glace to 3 cups of broth is enough to add incredible richness to a soup. You can't quite put your finger on what it is but you know it is there!
Both the stock and demi-glace freeze well so go ahead and make up a batch.
Check out some of these recipes that will shine with the addition of a bit of demi-glace.
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This is admittedly a labour of love. But the hands-on time is not so significant - you just have to be around the house. So... make a big batch and fill your freezer!
Demi-glace
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- olive oil for sauteeing
- 1 shallot finely minced
- 1 clove garlic finely minced
- ¼ cup red wine good quality
- 2 cups veal stock
- 1 ½ teaspoon black pepper
- ½ teaspoon salt
- 1 sprig fresh thyme (optional)
- 1 bay leaf (optional)
Instructions
- Heat small amount of olive oil in small saucepan. Sautee shallot and garlic until shallot is translucent. Add red wine and bring to a boil. Add veal stock, salt and pepper. Simmer until reduced to about half or desired consistency. (This can take 30-40 minutes depending on size of pan and heat level). Adjust seasonings and serve with meat.
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