Deeply Delicious Demi-Glace

Unlock restaurant-quality flavor with my demi glaze recipe! This intensely savory sauce adds depth to any dish. Perfect for the home cook. Get the recipe now!

June 2, 2025
By Kendra Thompson .

Jump to Recipe print

0 Out of 5 Based on: 0 Ratings.

Alright, buckle up buttercups! we're diving into the luxurious world of demi glaze recipe . ever wondered how restaurants get that unbelievably rich flavour in their sauces? well, often it's demi glaze sauce ! this ain’t your average gravy.

Deeply Delicious Demi-Glace: Unlock Restaurant-Quality Flavor at Home

Let's be real: mastering french sauces can seem like a herculean task. this is where demi glaze recipe comes in.

What makes this sauce so special? it's the depth of flavor. it's an incredible ingredient for classic french dishes . this homemade sauce recipe takes time, yes.

However, you will get such a good flavor to add to your recipes.

Demi-glace, or "half-glaze" in french, is basically the rockstar of savory sauce world. it's a concentrated brown stock reduction and an absolute essential in french dishes .

Think of it as the ultimate umami bomb, originating in french cuisine. adding amazing depths to everything it touches. it sounds fancy.

However, our home version is doable, yet impressive.

It's traditionally made by reducing brown stock. a labor of love, i tell you, but the payoff is insane . seriously, a tiny bit of this bad boy elevates stews, sauces, homemade beef , and even grilled meats to another dimension.

Even gordon ramsay would nod in approval (maybe!). this recipe needs 6- 8 hours, with a lot of it just simmering away on the hob.

This recipe will make about 2-3 cups.

One major plus? this gravy sauce is packed with collagen from the bones, which is great for your skin and joints.

It's perfect for impressing guests at a fancy dinner party, or, honestly, just making a tuesday night steak feel michelin-star worthy.

So, let's face it: the demi glaze recipe might seem like a commitment. the results speak for themselves.

Alright, let's get into the nitty-gritty of making some demi glaze recipe . you know, that super rich and flavourful sauce that makes you feel like you're in a fancy restaurant? it’s one of those french sauces that sounds intimidating, but it's totally doable.

This homemade sauce recipes is a classic for a reason.

Deeply Delicious Demi-Glace Recipe Card

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:06 Hrs

Servings:2-3 cups

Ingredients:

• 4 lbs Beef Bones (marrow, knuckle, and meaty bones, cut into 2-3 inch pieces)
• 2 tbsp Olive Oil
• 1 large Onion, roughly chopped
• 2 large Carrots, roughly chopped
• 2 stalks Celery, roughly chopped
• 4 cloves Garlic, crushed
• 1 tbsp Tomato Paste
• 1 bottle Dry Red Wine (750ml)
• 10 cups Water
• 1 bouquet garni (fresh thyme, parsley stems, bay leaf, tied with kitchen twine)
• 1 tsp Whole Black Peppercorns
• 1 tbsp Sherry Vinegar or Balsamic Vinegar (optional)

Instructions:

• Toss beef bones with olive oil and roast in a hot oven until deeply browned. Add vegetables and tomato paste halfway through roasting to caramelise.
• Transfer bones and vegetables to the stockpot. Deglaze the roasting pan with red wine, scraping up all the browned bits. Pour the deglazing liquid into the stockpot.
• Add water (enough to cover), bouquet garni, and peppercorns to the pot. Bring to a simmer, then reduce heat to low and simmer, uncovered, for at least 6 hours, or up to 8 hours. Skim off any scum or impurities that rise to the surface.
• Strain the stock through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids.
• Use a fat separator or refrigerate the stock overnight and skim off the solidified fat from the surface.
• Return the defatted stock to the stockpot. Bring to a simmer and reduce until it coats the back of a spoon and has a syrupy consistency (about 1/8 of the original volume). This will take several hours.
• Stir in sherry vinegar or balsamic vinegar (if using). Taste and adjust seasoning if needed.
• Cool completely, then store in airtight containers in the refrigerator for up to a week or in the freezer for several months.

Ingredients & Equipment: The Essentials

Honestly, having the right stuff makes all the difference. It is a staple of Classic French Dishes . You will be amazed by this gravy sauce .

Main Ingredients: The Flavor Foundation

• Beef Bones: Aim for 4 lbs (1.8 kg) . Marrow, knuckle, and meaty bones are your best bet. Think about it, good bones equal good homemade beef . You want quality stuff! You can taste the difference.
• Olive Oil: 2 tbsp (30 ml) . Just your basic olive oil for roasting.
• Veggies: 1 large Onion (roughly chopped, about 200g ), 2 large Carrots (roughly chopped, about 150g ), and 2 stalks Celery (roughly chopped, about 100g ). Don't stress too much about perfect cuts.
• Garlic & Tomato Paste: 4 cloves Garlic (crushed) and 1 tbsp (15g) Tomato Paste . These add depth.
• Red Wine: 1 bottle (750ml) . Go for a dry red like Burgundy. Seriously, the wine matters!
• Water: 10 cups (approx. 2.4 liters) , or enough to cover the bones.
• Bouquet Garni: Thyme, parsley stems, and bay leaf tied together. Makes the stock taste amazing.
• Peppercorns: 1 tsp (5g) Whole Black Peppercorns.

Seasoning Notes: The Flavor Boosters

I feel the essential spice combo here is that bouquet garni. it adds a certain je ne sais quoi. but honestly the red wine makes this demi glaze sauce so damn delicious.

You know, balsamic vinegar brightens things up in the end. sherry vinegar works too.

Equipment Needed: Keep It Simple

You don't need fancy stuff.

• Roasting Pan: For browning those bones.
• Stockpot: A big, heavy one – at least 8 quarts/liters .
• Sieve/Colander: To strain the stock. No one wants bone bits in their sauce.
• Fat Separator: (Optional) A fat separator is handy.
• Storage Containers: Jars or freezer-safe containers.

And there you have it! everything you need to get started on your savory sauce . this french dishes will leave your guests speechless.

Trust me, this demi glaze recipe is worth it.

Okay, let's dive into the world of demi-glace! seriously, this demi glaze recipe is like the secret weapon in any serious cook's arsenal.

It's a bit of a project, i won't lie, but the flavour payoff is insane . we are talking about homemade sauce recipes .

Deeply Delicious Demi-Glace: Restaurant Flavour at Home

Ever wondered how restaurants get their sauces so rich and complex? often, it's demi glaze sauce . essentially a super-concentrated brown stock, this "half-glaze" is like liquid gold.

This isn’t your average gravy sauce , trust me. think classic french dishes made easy. it’s a labour of love.

But that's the beauty of good food, innit?

Prep Steps: Your Mise en Place Mission

First things first: you need the right kit. get yourself 4 lbs of beef bones. marrow, knuckle, the works! give them a rinse.

Roughly chop 1 large onion, 2 carrots, and 2 celery stalks. crush 4 cloves of garlic. boom. mise en place complete! roast those bones properly.

Time-Saving Tip: Chop your veggies the night before and stash 'em in the fridge.

Step-by-Step: From Humble Bones to Heavenly Glaze

Alright, grab your apron, 'cause here we go!

1. Roast those bones! Toss the beef bones with 2 tbsp olive oil. Roast at 400° F ( 200° C) until deeply browned. About 45 minutes. Add the chopped vegetables and 1 tbsp tomato paste halfway.
2. Deglaze like a pro: Transfer everything to a large pot. Pour 750ml of dry red wine into the roasting pan and scrape up all those yummy browned bits. Add that to the pot too!
3. Simmer Time: Add 10 cups water (enough to cover the bones), a bouquet garni, and 1 tsp peppercorns. Bring to a simmer then reduce heat to low. Simmer uncovered for 6- 8 hours. Skim off any scum. Honestly, don't skip the skimming!
4. Strain it out: Strain the stock through a sieve.
5. Defat, Defat, Defat: Use a fat separator, or chill overnight and skim the fat.
6. Reduce to the Max: Return the defatted stock to the pot. Simmer until it coats the back of a spoon. Aim for about 1/8 of the original volume. This will take ages .
7. Season & Finish: Stir in 1 tbsp sherry vinegar (optional). Season to taste.
8. Store it right: Cool it all down, store it in the fridge for a week, or freezer for months.

Pro Tips: Level Up Your Demi-Glace

• Shortcut: Use a pressure cooker to speed up the stock-making process. But keep an eye on it!
• Mistake Alert: Rushing the reduction! Low and slow is the key.
• Make-Ahead Magic: This savory sauce freezes brilliantly. Portion it into ice cube trays for easy use. Ideal for those French dishes . You could probably make a great homemade beef bourguignon.

Honestly, once you try this demi glaze recipe , you'll be hooked. it's a game-changer for french sauces . think seared duck breast with a cherry demi-glace, and you'll be transported.

Right, i’m off to raid the butcher! toodle pip!

Alright, let’s dive into some recipe notes. we've been slaving over this demi glaze recipe , and i reckon it's time to chat about how to make it shine.

This sauce is liquid gold. seriously, if you can master this demi glaze sauce , you're basically a wizard.

Serving Up Some Deliciousness

Want to show off your fancy French Sauces ?

Plating Like a Pro

Honestly, a simple drizzle is sometimes best. a small dollop on a perfectly cooked steak? chef's kiss. you can also use it to make those swooshes on the plate.

Remember those swooshes on classic french dishes ?

The Perfect Partners

This savory sauce deserves the best company. think creamy mashed potatoes or roasted asparagus. a bold red wine is the perfect match.

It will bring out the best in your homemade beef .

Storing Secrets and Reheating Revelations

Nobody wants their Gravy Sauce to go to waste, right?

Keeping it Cool

Store your demi glaze recipe in the fridge. It will keep for about a week. Make sure it’s in an airtight container.

Freezing for Future Feasts

Yes, you can freeze it! Pour it into ice cube trays for easy portions. Thaw it in the fridge overnight.

Reheating Right

Gently reheat on the stove. Don't let it boil. Stir it often. You want that silky smooth texture. Homemade Sauce Recipes is all about proper storage and reheat.

Twists and Turns: Making it Your Own

Time to get creative with our French Dishes .

Dietary Swaps

Need a gluten-free option? Make sure your beef stock is gluten-free.

Seasonal Swaps

In the fall, try adding roasted butternut squash to your stock for a touch of sweetness. It is a great twist for your Savory Sauce .

Nutrition Nuggets

Let's get real – it's rich.

Quick Stats

A little goes a long way. A tablespoon has about 20 calories.

Health Perks

It's packed with collagen from the bones. Great for your skin! Plus, it adds amazing flavor, so you need less salt.

So, there you have it. All the deets for your demi glaze recipe . Now go forth and create some culinary magic! Don't be scared to experiment. You got this!