|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||4%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||5%|
|Total Sugars 1g|
|Vitamin C 6mg||32%|
|*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 such as 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. And that's a shame because everyone should be able to enjoy the deep, rich flavor of demi-glace.
For this shortcut demi-glace substitute, use the best quality stock or broth you can find and stick to the low-sodium or even no-salt varieties. The process of reducing the stock 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 (which is just a French way of saying a little sachet of herbs and spices), as well as some cooking twine to tie it into a bundle.
Click Play to See This Demi-Glace Recipe Come Together
"If you’re looking for an easy-to-follow recipe for homemade demi-glace that doesn't take a good portion of your hard-earned Saturday, this one’s for you! It uses store-bought beef stock, cutting out a huge chunk of time, and provides clear instructions for sautéing the mirepoix and creating a roux. You need cheesecloth, so have it handy." —Victoria Heydt
For the Sachet d'Épices:
For the Sauce:
2 tablespoons (or 1 ounce) clarified butter
1/2 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup all-purpose flour
5 cups low-sodium beef stock, divided
Kosher salt, to taste
Steps to Make It
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 myriad sauces:
- Add some red wine and reduce it for a bit, and you have a classic red wine sauce.
- Use the demi-glace to make a port wine sauce by combining it with the fortified wine and butter.
- For a traditional mushroom sauce, demi-glace is cooked with mushrooms, shallots, and sherry.
What's the Difference Between Demi-Glace and Stock?
Stock or broth is much more watery than demi glace, which is a concentrated stock. All demi glaces have stock elements to them—usually those made from scratch—but not all stocks are demi glace. You can substitute demi glace for stock if you have some of this shortcut stock stored in the freezer, but you'll need to dilute it with either more store-bought stock or water.
Is Demi Glace the Same as Gravy?
Though both can be made from meat and tend to be rich, savory and flavorful, gravy is typically made from pan drippings along with stock and/or wine along with flour or cornstarch to thicken it. A demi glace is a much longer, more involved process typically (with the exception of our recipe here): it's a reduced espagnole sauce typically comprised of cooked down vegetables, tomato puree, a meat stock (veal, beef or chicken), and wine.