Demi Glace Recipe
A rich and velvety sauce made by reducing stock and adding wine, perfect for enhancing the flavors of meats and vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Demi Glace Ingredients
Method
Demi Glace Preparation
- 1
Prepare the Stock
Preheat oven to 450°F (232°C). Roast beef bones in a roasting pan for about 30 minutes, until browned.
- 2
- 3
Pour in the red wine and water. Bring to a simmer over medium-high heat.
- 4
Reduce the heat to low and cover the pot. Let simmer for at least 8 hours, adding water as necessary to keep the bones submerged.
- 5
Strain and Reduce
After simmering, strain the stock through a fine sieve into a clean pot, discarding solids.
- 6
Allow the stock to cool slightly, then refrigerate overnight. Remove fat from the surface before continuing.
- 7
Bring the stock back to a simmer and reduce it by half, which may take another 2-3 hours.
- 8
Finish the Demi Glace
Once reduced, the demi glace should coat the back of a spoon. Adjust seasoning to taste.