Classic Demi-glace Recipe

Learn how to make a rich and flavorful demi-glace sauce from scratch with this classic recipe. Demi-glace is a staple in French cuisine and adds depth and complexity to any dish. It is made by reducing a combination of veal or beef stock and brown sauce. This velvety sauce is perfect for enhancing the flavors of meats, gravies, and stews. With a little patience and attention to detail, you can create a restaurant-quality demi-glace at home.

Ingredients

• 4 cups veal or beef stock
• 2 cups brown sauce
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 bouquet garni (thyme, bay leaves, parsley)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Directions

1. In a large saucepan, melt the butter over medium heat.
2. Add the chopped onion, carrots, celery, and garlic. Saute until the vegetables are soft and fragrant, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir well to combine. Cook for another 2 minutes to cook off the raw flour taste.
4. Slowly pour in the veal or beef stock, stirring constantly to avoid lumps. Add the bouquet garni and season with salt and pepper.
5. Bring the mixture to a simmer and let it cook for 1 hour, stirring occasionally.
6. After an hour, strain the sauce through a fine-mesh sieve into another saucepan.
7. Discard the solids left in the sieve and return the strained sauce to the heat.
8. Add the brown sauce to the strained sauce and stir well to combine.
9. Simmer the sauce for another 30-45 minutes, until it reduces to a rich, glossy consistency.
10. Remove from heat and let it cool slightly before using or storing in an airtight container in the refrigerator.

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