Jun 09 2026
Restaurants›Affäre›Demi Glace - 1 Pint Recipe

Demi Glace - 1 Pint Recipe

Inspired by Affäre
Time7h
Serves16

Chef Martin's demi glace to elevate your home cooking

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Ingredients

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Meats

Vegetables

Liquids

Herbs and Spices

Method

Preparation

  1. 1

    Roasting the Bones

    Preheat your oven to 400°F (200°C). Place the beef and veal bones in a large roasting pan and roast in the oven for about 30-40 minutes, or until they are nicely browned.

  2. 2

    Preparing the Mirepoix

    While the bones are roasting, chop the carrots, celery, and onion into small pieces. Set aside.

Cooking

  1. 3

    Simmering the Broth

    Once the bones are roasted, transfer them to a large stockpot. Add the chopped mirepoix (carrots, celery, onion) to the pot. Pour in the water and red wine, and bring to a boil over medium-high heat.

  2. 4

    Adding Herbs and Spices

    Once boiling, reduce the heat to low and add the thyme, bay leaves, and black peppercorns. Allow the mixture to simmer gently for about 4-6 hours, skimming off any foam that rises to the surface.

Finishing

  1. 5

    Straining the Stock

    After simmering, remove the pot from heat and strain the liquid through a fine-mesh sieve into a clean pot, discarding the solids.

  2. 6

    Reducing the Stock

    Return the strained liquid to the stove and simmer it on low heat until it reduces by half, which should yield around 1 pint of demi-glace.

  3. 7

    Cooling and Storing

    Once reduced, let the demi-glace cool before transferring it to airtight containers. Store in the refrigerator for up to a week or freeze for longer storage.

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