![Homemade Demi-Glace](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Homemade Demi-Glace
Velvety Essence: Homemade Demi-Glace Recipe
4.5 out of 5
Indulge in the rich flavors of French cuisine with this homemade demi-glace recipe. A staple in French cooking, demi-glace is a luscious and deeply flavorful sauce that adds depth and complexity to a variety of dishes.
Metadata
Preparation time
30 minutes
Cooking time
5 hours
Total time
5 hours 30 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Low Carb, Keto, Paleo, Gluten-Free, Dairy-Free
Allergens
Celery, Garlic
Not suitable for
Vegan, Vegetarian, Plant-Based, Nut-Free, Egg-Free
Ingredients
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1 kg (2.2 lbs) beef or veal bones 1 kg (2.2 lbs) beef or veal bones
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2 onions, roughly chopped 2 onions, roughly chopped
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2 carrots, roughly chopped 2 carrots, roughly chopped
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2 celery stalks, roughly chopped 2 celery stalks, roughly chopped
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4 garlic cloves, crushed 4 garlic cloves, crushed
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2 bay leaves 2 bay leaves
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4 sprigs of thyme 4 sprigs of thyme
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10 black peppercorns 10 black peppercorns
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1 liter (4 cups) beef or veal stock 1 liter (4 cups) beef or veal stock
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250 ml (1 cup) red wine 250 ml (1 cup) red wine
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30 ml (2 tbsp) tomato paste 30 ml (2 tbsp) tomato paste
Nutrition
- Calories (kcal / KJ): 150 kcal / 628 KJ
- Fat (total, saturated): 7g, 3g
- Carbohydrates (total, sugars): 8g, 3g
- Protein: 12g
- Fiber: 2g
- Salt: 1g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.Place the beef or veal bones on a baking sheet and roast them in the oven for 45 minutes, until browned.
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3.In a large pot, add the roasted bones, onions, carrots, celery, garlic, bay leaves, thyme, and black peppercorns.
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4.Pour in the beef or veal stock, red wine, and tomato paste. Bring the mixture to a boil over medium heat.
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5.Reduce the heat to low and let the mixture simmer uncovered for 4-6 hours, skimming off any impurities that rise to the surface.
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6.Once the liquid has reduced by half, strain the sauce through a fine-mesh sieve, pressing down on the solids to extract all the flavors.
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7.Return the strained sauce to the pot and simmer for an additional 30 minutes, or until it reaches a thick and glossy consistency.
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8.Remove from heat and let it cool. Once cooled, transfer to airtight containers and refrigerate for up to a week or freeze for longer storage.
Treat your ingredients with care...
- Beef or Veal Bones — For the best flavor, choose bones with some meat still attached. Roasting them before simmering enhances the depth of the demi-glace.
- Red Wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to add complexity to the sauce.
Tips & Tricks
- To save time, you can use store-bought beef or veal stock instead of making your own.
- For a deeper flavor, you can add a splash of brandy or cognac to the demi-glace during the final simmering stage.
- Freeze the demi-glace in ice cube trays for convenient portioning.
Serving advice
Serve the demi-glace alongside grilled steaks, roasted meats, or as a luxurious sauce for pasta dishes. Drizzle it over mashed potatoes or use it as a base for rich stews and soups.
Presentation advice
When serving, pour the demi-glace into a small sauceboat or a decorative gravy boat. Garnish with a sprig of fresh thyme or a sprinkle of finely chopped parsley for an elegant touch.
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