Demi-Glace Sauce

Demi-Glace Sauce

A deeply savory reduction built from veal stock and brown sauce, simmered to glossy richness.

Total 3 hr 15 min Makes 16 oz Calories 90/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

This classic French mother sauce derivative combines rich veal stock with espagnole sauce, slowly reduced until thick and intensely flavored. It forms the backbone for countless pan sauces, braises, and elegant plated dinners. Patience during the long simmer rewards you with a glossy, concentrated sauce that coats a spoon.

Ingredients

  • 8 cups veal stock, homemade or store-bought
  • 2 cups espagnole sauce
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 sprig fresh thyme
  • 1 pinch kosher salt, to taste

Method

  1. In a 6-quart heavy-bottomed saucepan, combine the veal stock and espagnole sauce over medium-high heat.

  2. Stir in the red wine, tomato paste, bay leaf, peppercorns, and thyme sprig until the tomato paste dissolves evenly.

  3. Bring the mixture to a gentle boil, then reduce heat to low so it simmers at a slow, steady bubble.

  4. Simmer uncovered, skimming any foam or impurities from the surface every 20 to 30 minutes, until the liquid reduces by half, about 3 hours.

  5. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the bay leaf, peppercorns, thyme, and any solids.

  6. Return the strained sauce to low heat and simmer gently until it thickens to a glossy, syrup-like consistency that coats the back of a spoon, 10 to 15 minutes.

  7. Season with salt to taste. Use immediately, or cool to room temperature before refrigerating or freezing in an airtight container.

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Demi-Glace Sauce

This classic French mother sauce derivative combines rich veal stock with espagnole sauce, slowly reduced until thick and intensely flavored. It forms the backbone for countless pan sauces, braises, and elegant plated dinners. Patience during the long simmer rewards you with a glossy, concentrated sauce that coats a spoon.

3 hr 15 min 16 oz 90 cal

Ingredients

  • 8 cups veal stock, homemade or store-bought
  • 2 cups espagnole sauce
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 sprig fresh thyme
  • 1 pinch kosher salt, to taste

Method

  1. 1

    In a 6-quart heavy-bottomed saucepan, combine the veal stock and espagnole sauce over medium-high heat.

  2. 2

    Stir in the red wine, tomato paste, bay leaf, peppercorns, and thyme sprig until the tomato paste dissolves evenly.

  3. 3

    Bring the mixture to a gentle boil, then reduce heat to low so it simmers at a slow, steady bubble.

  4. 4

    Simmer uncovered, skimming any foam or impurities from the surface every 20 to 30 minutes, until the liquid reduces by half, about 3 hours.

  5. 5

    Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the bay leaf, peppercorns, thyme, and any solids.

  6. 6

    Return the strained sauce to low heat and simmer gently until it thickens to a glossy, syrup-like consistency that coats the back of a spoon, 10 to 15 minutes.

  7. 7

    Season with salt to taste. Use immediately, or cool to room temperature before refrigerating or freezing in an airtight container.