Roasted Garlic Demi – Glace Recipe

Roast the Garlic

Preheat your oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes until the cloves are soft and caramelized.

Sauté Shallots

While the garlic is roasting, heat a large saucepan over medium heat. Add 1 tablespoon of olive oil and sauté the chopped shallots until they are soft and translucent, about 5 minutes.

Combine Ingredients

Once the garlic is roasted, squeeze the cloves out of their skins into the saucepan with the shallots. Add the beef stock, red wine, thyme, and bay leaves. Stir to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 1 to 1.5 hours, or until it has reduced to about half its original volume. Stir occasionally to prevent sticking.

Strain and Season

Once reduced, strain the demi-glace through a fine-mesh sieve into a clean saucepan. Discard the solids. Season with salt and black pepper to taste.

Cool and Store

Allow the demi-glace to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to a week or frozen for longer storage.