Jump to Recipe Jump to Video Print Recipe
Table of Contents show
You’ve Got to Try This Demi-Glace Recipe: Turning Ordinary to Extraordinary
Welcome, friends! Today, we embark on a culinary journey that has long been the hallmark of classical French cuisine: the art of crafting the legendary Demi-Glace.
Often hailed as the “King of All Sauces,” mastering this rich and velvety sauce is a rite of passage for any serious cook. I’ve received countless requests for this Demi-Glass recipe, and now, the time has come to demystify the process.
Demi-glace is a sauce that exudes refinement and elegance. It forms the base for countless other sauces, enhancing the flavors of dishes across a wide spectrum of cuisines.
While traditionally, preparing a demi-glace recipe involves a complex, multi-step process, I’m going to simplify the technique while preserving all the depth of flavor you’d expect. This demi-glace recipe may require patience and time, but the rewards are well worth it.
Once I walk you through How to Make this Demi-Glace Recipe you will be able to keep a treasure trove of demi-glace at your disposal, ready to elevate your sauces, gravies, and dishes to gourmet levels.
Whether you’re planning a special dinner, impressing guests, or simply indulging in your culinary passion, this homemade demi-glace will be your secret weapon.
Sensational Demi-Glace Recipe: Your Step-by-Step Guide!
Well hello friends, this has got to be one of the most requested recipes of all times, how to make Demi-Glace. So today I am going to share with you an amazing Demi-Glace recipe the King of All Sauces".
I'm going to walk you through this recipe friends, step-by-step.
So, let's get cooking!
4.74 from 30 votes
Print Recipe Pin Recipe
Course Sauce
Cuisine French
Calories
Recipe Video
Recipe Ingredients
Yields: Approximately 16 cups of demi-glace
- 12 pounds mixed Beef Bones (oxtail, neck bones, marrow bones)
- 3 large Onions, roughly chopped
- 22 ounces Tomato Paste
- 2 pounds Carrots, washed and roughly chopped
- 4 large Leeks, washed and roughly chopped
- 2 Stalks of Celery, washed and roughly chopped
- 1 large bunch of Parsley Stems
- 20/30 Black Peppercorns
- 4 Bay Leaves
Recipe Instructions
Preheat Oven to 450°F (230°C)
Step 1. Ingredient Preparation:
In a large mixing bowl, combine the beef bones, onion, and tomato paste and mix well to coat.
See AlsoRoasted Bone Marrow RecipeRoast Bone-In Leg of Lamb RecipeFLORENTINE STEAK (Fiorentina) - history and recipeHow To Cook A Rib Roast - CopyKat Recipes
Step 2. Roasting Process:
Placeon a baking sheet or lasagna pan and roast them in the preheated oven for about 2 hours, turning and rotating them every 30 minutes until they are well caramelized.
Step 3. Transferring and Adding Vegetables:
Once the bones are nicely caramelized, remove them from the oven and transfer them to the stockpot.
Add the chopped leeks, celery, parsley stems, black peppercorns, and bay leaves to the stockpot.Fill the stockpot with enough cold water to cover all the ingredients.
Step 4. Simmering the Stock:
Place the stockpot on the stove over medium-high heat. Bring the mixture to a boil, then reduce the heat to a VERY GENTLE simmer. Skim off any impurities that rise to the surface.
Simmer the stock uncovered for 14 to 18 hours, maintaining a gentle simmer throughout. Stir occasionally and check to make sure it's not sticking to the bottom.
Step 5. Straining and Cooling:
Once the stock has reduced significantly and has a rich flavor, strain it through a colander first to eliminate the bigger pieces.
Strain again using afine-mesh strainer or cheesecloth into a clean pot to remove all remaining solids
Allow the strained stock to cool to room temperature. Then refrigerate it overnight to solidify the fat on the surface.
Step 6. Final Reduction:
The next day, remove the solidified fat from the surface of the stock.
Bring the stock to a boil again and continue to simmer, reducing it to about half of its volume. This may take several hours, so be patient.
Once you've reached the desired concentration, the demi-glace is ready. It should have a rich, silky texture.
Step 7. Storage Options:
If you want to freeze the demi-glace in small portions, pour it into ice cube trays and freeze until solid.
Once frozen, transfer the cubes to a resealable plastic bag for easy storage.
Alternatively, you can store it in larger containers in the refrigerator but it will only last 1 week maximum.
Step 8. Utilizing the Demi-Glace:
When using the demi-glace in your recipes, simply add the desired number of cubes to your sauce or dish, allowing them to melt and infuse your dish with rich flavor.
Step 9. Enjoy!
Enjoy your homemade Demi Glace! It's a labor of love but well worth the effort when you savor the depth of flavor it adds to your dishes.
You can find the items below used in making this dish at our online store!
Private Notes
Click here to add your own private notes.
15 Frequently Asked Questions About How To Make Demi-Glace Recipe?
1. What is Demi-Glace, and why is it considered the “King of All Sauces”?
Demi-Glace is a rich and highly concentrated brown sauce made by reducing a mixture of brown stock, often beef or veal, and brown sauce, such as Espagnole.
It’s renowned as the “King of All Sauces” due to its incredible depth of flavor and its role as a foundational component for many classic sauces in French cuisine. It adds complexity and richness to dishes, elevating them to gourmet levels.
2. Is making this Demi-Glace Recipe at home a complicated process?
While traditional methods of making Demi-Glace can be complex and time-consuming, the recipe provided here offers a simplified approach, making it more accessible to home cooks. It’s still a multi-step process that requires patience, but the results are worth it.
3. When Making this Demi-Glace Recipe can I use store-bought stock instead of making my own?
Yes, you can use store-bought stock as a time-saving alternative. However, making your own beef stock from scratch provides superior flavor and control over the ingredients. If you choose store-bought, look for high-quality, low-sodium options.
4. When Making this Demi-Glace Recipe what bones should I use to make the stock?
You can use a combination of marrow bones and bones with meat, such as oxtail and neck bones. This balance ensures a rich and flavorful stock. Feel free to ask your local butcher or a trusted source for these bones.
5. Do I have to caramelize the tomato paste, and why is it important?
Yes, caramelizing the tomato paste is crucial as it enhances the depth and complexity of the sauce. It removes the raw tomato taste, adding a rich, roasted flavor that contributes to the overall profile of the Demi-Glace.
6. Can I make a smaller batch of this Demi-Glace Recipe?
Absolutely. The recipe can be scaled down to a smaller pot if you prefer a smaller batch. Keep in mind that the reduction process will take less time for a smaller quantity.
7. Is it necessary to remove the fat from the sauce, and how is it done?
Yes, removing excess fat is essential for a silky texture. You can either refrigerate the sauce, allowing the fat to solidify at the surface, making it easier to skim off, or use a fat separator to remove it.
8. How do I store Demi-Glace, and what is its shelf life?
Demi-Glace can be stored in airtight containers in the freezer for an extended period. Label and date your containers. In the freezer, it can last for several months to a year. In the refrigerator, it’s best to use it within a week.
9. Can I use Demi-Glace in everyday cooking, or is it reserved for special occasions?
While Demi-Glace is associated with gourmet dishes, you can incorporate it into everyday cooking to enhance the flavors of sauces, gravies, soups, stews, and more. Its versatility makes it a valuable addition to your culinary repertoire.
10. Are there vegetarian or vegan alternatives to Demi-Glace?
Yes, you can create vegetarian or vegan versions of Demi-Glace using vegetable stock or mushroom stock as a base. While the flavor profile may differ slightly, they can still add depth and richness to your dishes.
11. What are some dishes that benefit from the addition of Demi-Glace?
Demi-Glace can elevate a wide range of dishes, including beef, lamb, or poultry-based entrees, as well as pasta dishes, risotto, and vegetable preparations. It pairs exceptionally well with red meats.
12. Can I reheat Demi-Glace directly from the freezer?
Yes, you can reheat frozen Demi-Glace directly from the freezer. Thaw it in the refrigerator or microwave, or simply add it directly to your simmering dishes for gradual melting.
13. Is it necessary to season Demi-Glace, and if so, when should I do it?
Demi-Glace is typically not seasoned during the cooking process. Instead, it’s seasoned when incorporated into other dishes. This allows you to customize the seasoning to suit the specific dish you’re preparing.
14. Can I make Demi-Glace in advance for a special occasion?
Absolutely! In fact, making Demi-Glace in advance is a great idea as it allows the flavors to meld and intensify over time. Prepare it well before your special occasion and store it appropriately.
15. What is the significance of freezing Demi-Glace in ice cube trays?
Freezing Demi-Glace in ice cube trays is a practical method for portion control. It allows you to easily measure and use small quantities as needed. Once frozen, you can transfer the cubes to a baggie or container for long-term storage.
- About
- Latest Posts
Chef Jean-Pierre
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- Italian Wedding Soup - March 4, 2024
- Quick Jambalaya with Pasta! - February 29, 2024
- Hearty Homemade Split Pea Soup: A Classic Comfort - February 26, 2024
Other Recipes You May Like
Homemade Chicken Stock RecipeHow to Make Homemade Beef Stock Recipe from ScratchHow To Make The Perfect Garlic AioliA Fantastic Roasted Chicken Stock Recipe
