{"id":7125,"date":"2025-05-04T05:58:52","date_gmt":"2025-05-03T19:58:52","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7125"},"modified":"2025-05-04T07:09:22","modified_gmt":"2025-05-03T21:09:22","slug":"easy-demi-glace","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/sauces-for-dinner\/easy-demi-glace\/","title":{"rendered":"Easy Demi-Glace"},"content":{"rendered":"\n

One recipe that I\u2019ve wanted to make for ages, and since doing so has completely transformed my home cooking is Demi-Glace. This simple, yet delicious ingredient is the cornerstone of so many amazing sauces that you would typically enjoy at a fancy restaurant. Demi-Glace is a concentrated Beef Stock that is packed full of flavor. Used as a base for many amazing sauces, (such as a classic Bordelaise Red Wine Sauce) it\u2019s so delicious. In this recipe we\u2019ll show you how to make an Easy Demi-Glace recipe from scratch at home

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How to make an Easy Demi-Glace at home<\/h2>\n\n\n\n

For our recipe you simply need to prepare some Beef Stock and then reduce it over the stovetop. That\u2019s literally all you need to do. Now, in theory, that\u2019s a very simple process, but getting the best result has a few little techniques that will make so much difference to the final product

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The key to the best quality Demi-Glace is making the best quality Beef Stock you can. This all comes down to the richness and amount of gelatinous Beef flavor you can infuse into a Stock. I have found that the more concentrated you can make the Stock, the better flavor you\u2019ll get from it. Which makes sense, the more Beef that\u2019s added to the Stock, the Beefier the flavor!

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You can make all sorts of wonderful Sauces with our Easy Demi-Glace recipe, including this delicious Red Wine Sauce<\/figcaption><\/figure>\n<\/div>\n\n\n

Get into a habit of storing Beef Bones from meals in the freezer<\/h2>\n\n\n\n

Cooked up our delicious Porterhouse Steak recipe<\/a> (you should, trust us!)? Then don\u2019t throw that delicious T-bone out but store it in the freezer. In fact, any Bones you have left over from Beef Dishes we recommend storing in a Ziploc bag in the freezer. Once you\u2019ve amassed a decent amount (enough to load up a large Saucepan or Instant Pot), then you can turn it into Stock
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If you\u2019re in a pinch and want to make some Beef Stock from scratch, but don\u2019t have any leftover Bones in the freezer, no problems at all. Simply head out to your local Butcher and ask them what leftover Bones they\u2019ve got lying around. They\u2019ll have loads and will sell it to you cheap. They used to just give them away, but I feel those days are long gone as the demand for homemade Stock has increased so much recently

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Roast the Bones before you add them to the Stock<\/h2>\n\n\n\n

The key to getting a great Beef Flavor in the Stock is to ensure you\u2019ve roasted the Bones before they go into the stock pot. If you\u2019re using previously cooked Beef Bones that you\u2019ve stored in the freezer there\u2019s no need to roast them (as they\u2019ve already been cooked). However, for any store bought Beef Bones, roasting them in essential

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Simply place the Bones on a large sheet pan and roast them in the oven until beautiful and caramelized. I like to roast them at around 400F for about 20 minutes. Just check them periodically for color. Once they turn a brilliant caramelized brown color, they\u2019re ready

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You can also add a few additional Vegetables into the pan. A typical Beef Stock includes Onions, Carrots, and Celery. I wouldn\u2019t recommend roasting the Celery (it can just go into the Stock Pot raw), but I would recommend roasting Carrots and Onions with the Beef

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They\u2019ll also caramelize, and those wonderful, natural sweet flavors from the Vegetables will be so pronounced. You can leave the skins on too, just slice the Veggies in half and get them nice and caramelized along with the Bones. Once done, you\u2019re ready to make the Stock!

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The consistency of Beef Stock compared to Demi-Glace is obvious. The Demi-Glace will be a luscious, velvety texture with a silky smooth look<\/figcaption><\/figure>\n\n\n\n

Making the Stock<\/h2>\n\n\n\n

The simplest way to make Beef Stock is to pile your roasted Beef Bones into a large pot along with the Vegetables and place it on the stovetop. Fill the Pot with just enough Water to cover everything (try to pack it down as much as you can) and then bring the liquid to a boil

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Cover the Pot and give everything a good boil for about 2 hours. After 2 hours the beautiful collagen and fat from the Bones will have all been rendered away. Remove the lid and give it another 30 minutes on the stovetop

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Remove the Bones and then strain the liquid through a fine sieve. At this point you\u2019ve prepared some beautiful Beef Stock that can be used in so many dishes. The process of turning this Stock into Demi-Glace requires the liquid going back into a Pot or Saucepan and reducing even further

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To make this Easy Demi-Glace recipe you simply need to make a beautiful Beef Stock and then concentrate the flavor<\/figcaption><\/figure>\n<\/div>\n\n\n

Turning Beef Stock into Demi-Glace<\/h2>\n\n\n\n

Place the pot filled with Beef Stock back on the stovetop and bring the liquid to a boil. You will want to reduce the liquid by about \u00be in quantity to turn it into Demi-Glace. It\u2019s kind of hard to determine exactly when it\u2019s done, but the best way to tell is by tasting it

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The Demi-Glace will have a viscous, luscious feel to it and will naturally taste very concentrated and beefy. It will also take on a shiny appearance along with its dark golden-brown color. At this point its done! You can use this Demi-Glace immediately for sauces and other fun recipes. Otherwise, freeze what you don\u2019t need so it can be used whenever you like

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Another more classic Demi-Glace recipe includes Espagnole Sauce<\/h2>\n\n\n\n

For our Easy Demi-Glace recipe, we\u2019re only requiring you to reduce good quality Beef Stock. The classic way to prepare Demi-Glace, however, is to combine the reduced Beef Stock with Espagnole Sauce. Espagnole Sauce is basically a roux that\u2019s made with Flour and Butter, along with a load of other flavorful ingredients like Bacon and Vegetables

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For a more classic version of Demi-Glace, combine Beef Stock with Espagnole Sauce<\/figcaption><\/figure>\n<\/div>\n\n\n

Beef Stock is then added to the Roux, and it\u2019s all cooked down until a rich, luxurious flavor develops. The good news for you all is we\u2019ve got a beautiful recipe for Espagnole Sauce here<\/a> that will show you how to make this wonderful mother sauce

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To make a classic Demi-Glace using Espagnole Sauce, simply prepare your Beef Stock as mentioned above and then add it to the Espagnole Sauce Roux. Cook it all down until smooth and luxurious and you\u2019ve got a Classic Demi-Glace! It does take a little more time and requires more techniques. Both taste great, but we\u2019ve found our Easy Demi-Glace recipe works just as well for home cooking

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