|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A traditional demi-glace recipe is made by combining a mixture of half basic brown sauce and half brown stock (such as beef stock) and then simmering until it's reduced by half. In this shortcut recipe, instead of making the stock from scratch, store-bought stock or broth is used. It won't have the same body as a homemade demi-glace, but it will save you about eight hours.
Demi-glace is an amazing sauce to serve with red meats, like roasts and grilled steaks. The only difficult thing about it is that making it from scratch can be quite time-consuming. Purists might raise their eyebrows at using store-bought beef stock. But the reality is that if something is too hard to make, you're probably not going to make it. Which is a shame because everyone should be able to enjoy the deep, rich flavor of demi-glace.
For this demi-glace substitute, use the best quality stock or broth you can find and stick to the low-sodium, reduced-salt, or even no-salt varieties. Reducing concentrates the saltiness, and you don't want your finished sauce to taste like a salt lick.
You will also need some cheesecloth to strain the sauce and make the sachet d'épices, as well as some cooking twine to tie it into a bundle.
Click Play to See This Demi-Glace Recipe Come Together
- For the Sachet d'Épices:
- 1 bay leaf (dried)
- 1 teaspoon dried thyme
- 6 to 8 fresh parsley stems
- 8 to 10 whole peppercorns
- For the Sauce:
- 2 tablespoons/1 ounce clarified butter
- 1/2 cup yellow onions (chopped)
- 1/4 cup celery (chopped)
- 1/4 cup carrots (chopped)
- 1/4 cup all-purpose flour
- 5 cups low-sodium beef stock (divided)
- Optional: kosher salt (to taste)
Gather the ingredients.
Place the bay leaf, thyme, parsley stems, and peppercorns on a square of cheesecloth.
Tie it up into a bundle with cooking twine to create the sachet d'épices.
In a heavy-bottomed pot over medium heat, heat the butter and add the chopped onions, celery, and carrots. Sauté for a couple of minutes, until the onions are partially translucent.
Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned, but by no means burned.
Whisk in 3 cups of the beef stock.
Bring to a boil over medium-high heat. Then lower the heat to a simmer, add the sachet, and reduce for about 20 minutes, or until the total volume has reduced by about a third.
Remove the pan from the heat and retrieve the sachet (set it aside). Carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth and use a spoon to gently push the sauce from the remnants of the mirepoix (the sautéed vegetables).
Return the sauce to the pan, stir in the remaining 2 cups of stock, and return the sachet to the pot.
Bring the pot back to a boil and then lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half.
Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.
If using the demi-glace as is for a dish, season to taste with kosher salt. When adding it to another sauce recipe, wait to season that sauce until the very end.
How to Store and Freeze
Keeping demi-glace on hand ensures you'll always have some to use in your culinary endeavors. Demi-glace will keep in the refrigerator for up to two weeks when stored in a sealed container. You can also freeze it for three or four months. Unlike classic demi-glace, this recipe will not set up into a gel when chilled (store-bought stock doesn't contain the gelatin of homemade stock made with bones). Since you can't use the typical method of freezing demi-glace, freeze this sauce in ice cube trays, then transfer it to freezer bags. Take out as many as you need for any given recipe and thaw.
How to Use
In addition to standing on its own as a sauce for steak, roast beef, or pork chops, you can use a little demi-glace to add flavor to stews, soups, and stir-fries. It's also the base for a myriad of other sauces: