Demi Glace is something that you can almost always find in a chef’s fridge or freezer, it is that good. Demi glace is a rich, flavorful brown sauce used as a base for many classic French dishes. It derives from one of the mother sauces, Espagnole. It is so cherished because it is packed with umami and richness and is quite thick, making it great for sauces!
Key Ingredients:
- Espagnole Sauce – for a proper demi glace you must first make an espagnole sauce. This is the base for a demi glace, and I recomend not skipping this step.
- Red Wine -Pick a bold red wine like a cabernet sauvignon or zinfandel. Demi glace is supposed to be bold, so go with a bold red wine.
- Beef Stock – technically any stock works here, but traditional recipe is beef stock. Even better if it is homemade!
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SERVINGS: 2 cups
- PREP TIME: 10 Mins
- ACTIVE TIME: 45 Mins
- TOTAL TIME: 55 Min
Ingredients:
- 2 cups beef stock
- 2 cups espagnole sauce
- 1/2 cup bold red wine, like cabernet sauvignon
- salt to taste
Preparation:
STEP 1.
Add all of the ingredients to a pot and place over a medium heat. Season lightly with salt, but be careful not to make salty! Bring up to a simmer and simmer to reduce for 45 minutes to 1 hour until thickened.
STEP 2.
Once thickened, turn off the heat and use as needed or freeze.
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